Last night, over at the new Bon Appétit BA Kitchen, Grub Street got into the spirit of things with a little pre-Thanksgiving gab with Tom Colicchio and Olivia Munn, who share one delicious, defining quality: They both love the bejesus out of stuffing. Colicchio tells us that despite some recipe-wrestling with his mother-in-law, his preparation tends to prevail. His key ingredients? “Mine is sausage, golden raisins, fennel bread, regular bread, pork belly, celery, leek, onion, a lot of sage, all of the giblets, chicken stock, and thyme.” We’ll give thanks to that. Olivia Munn, on the other hand, doesn’t want any of that fancy, chefy foodstuff: “My mom puts mushrooms from a can in it, and chicken stock, and she does the Stove Top.” Munn adds, “It’s a military family! Everything’s from a can for me! And I like to eat it with my cranberry sauce at the same time … we didn’t grow up with a lot of money, so cranberry sauce, if it doesn’t have the ridges from the can on it, it’s not cranberry sauce.”
