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Milk Street Cookbook Club

Ayala Thanksgiving Stuffing

By Lior Lev Sercarz - Friend of Milk Street

8-10 Servings
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"Our Ayala blend lends an herbaceous and garlicky zest to a classic Thanksgiving stuffing, perfectly balancing savory bacon, sausage, or mushrooms. You can prepare this recipe a day in advance. Store the unbaked stuffing in the refrigerator. Remove it from the fridge and bring it to room temperature, for about an hour. Bake as directed."

Note: This recipe calls for a custom spice blend whose main ingredients include rosemary, salt and pepper: Ayala N. 16 by Lior Lev Sercarz, available from La Boîte NY here.


Sub half the croutons for cornbread croutons.


  • ½
  • 1

    cup ¼-inch dice bacon, or crumbled raw sausage meat, or diced button mushrooms


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Jane R.

This recipe is similar to our families, especially because it uses bacon. For decades I rarely saw a stuffing recipe with bacon rather than sausage. My aunt insisted on including finely cut up giblets too, though.

Angela B.

What can I substitute for the Ayala N.16 spice?

Melanie R.

Can I freeze this instead of refrigerating? If so, does it need to be thawed; or can it go straight from the freezer to a preheated oven? If frozen, how long does it take to bake?