For Chef Pierson Shields of Matilda and Tilly’s Charcoal Chicken, holiday cooking is all about smart preparation and bold flavor. When it comes to hosting those elaborate dinners for friends and family, he’s got a few tips to make the evening run smoothly.
His top advice? Brine your bird. Whether it’s turkey, chicken or pork, Shields said soaking those proteins in a salt water mixture for a few hours will inject extra moisture and flavor that will have your guests asking for the recipe. It’s a strategy they use at Tilly’s, and for home cooks, Shields said it’ll buy some leeway if it’s forgotten in the oven for a few extra minutes.
Speaking of the oven, the other tip to make Thanksgiving and Christmas meals run smoothly is to mind the oven space.
Rather than cooking the big turkey or beef in the oven, consider using a smoker or grill for the larger items, leaving the oven racks for more of the sides.
“That’s what people run into a lot, is they put this big bird in a single oven, and then they have 5, 10 other things to cook, and they can’t. So then the bird sits out, and then the bird goes back in, and then the bird sits out,” Shields said. “Just do that bad boy outside.”
Once it’s cooked to the right color, wrap it in foil to retain the heat and preserve the flavor.
Shields said since he’s often working Christmas in the restaurant, Thanksgiving is the holiday he most enjoys, especially celebrating with Friendsgivings.
“Doing friends Thanksgivings has always been super cool because then everybody brings only their favorite dishes,” he said. “You get different people, different cultures, different food. And sometimes it just turns into some of the best meals you’ve ever had because it’s what they grew up with or it’s what they wish they had if they were with their family.”
When it comes to his favorite holiday staple, Shields said stuffing is his go-to. Think chorizo, focaccia, a bunch of veggies, plenty of herbs and baked to that crispy golden goodness. The trick with a good stuffing is to avoid soft breads like brioche that will turn to mush. To follow the meal, nothing beats a chocolate chip pecan pie, and what to do with leftovers?
“Sandwiches, all day,” he said. “That’s where we’re at. Ham, turkey, the stuffing, you got cranberry sauce on there. You can make a killer sandwich to watch a little football and hang out.”
Check out Shields’ stuffing recipe below to try it yourself this season. For those hoping to skip the at-home hassle for Thanksgiving, the chef said the restaurants will be selling meal kits for the holiday.
Chef P’s Chorizo Stuffing
– 8 cups focaccia cut in cubes (we love Levity)
– ½ cup unsalted butter
– 1 diced yellow onion large
– 1 cup diced celery
– 4 garlic cloves, minced
– 1 pound bulk chorizo (we use Tooele meat)
– 3 cups chicken stock
– 1 large egg
– 1 tablespoon chopped rosemary
– 1 tablespoon chopped sage
– 1 bunch chopped parsley
– salt & pepper to taste
INSTRUCTIONS
– Preheat the oven to 350°F. 9 x 13-inch baking
dish sprayed.
– Place the bread in a large mixing bowl.
– In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the bread.
– In the same pan, cook the chorizo over medium heat for 8-10 minutes, until browned and cooked through, breaking up the chorizo. Add the browned chorizo and fat to the bread cubes and vegetables.
– Add the chicken stock, whipped egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until deeply golden and crisp on top.
