Thanksgiving is upon us, and our kitchen has been very busy with CIRC and upcoming catering events (like holiday parties!).

However, we wanted to take some time to ask our in-house experts for some tips on holiday cooking, and Chef Keith was much obliged (thanks, Chef!).

Meet Chef Keith

Keith is the Executive Sous Chef here at The Madison Concourse Hotel. We finally had a moment to sit down with Keith to ask him about life outside The Madison Concourse, as well as the secrets to delicious Thanksgiving cooking.

Tell us a little bit about yourself.
I grew way up north in Ironwood, Michigan. I worked at a ski hill making meat and potatoes because all of the food up there is warm, comfort food. I love making braised meats and potatoes; it’s what I grew up on. I did that most of my life until I moved here. The Madison Concourse has been my home for the last 10 years now.

What is an interesting fact that not many people know about you?
I’ve been an artist my whole life, my mother’s side of the family is all artists. I also play bass guitar in a band.

What is your favorite thing to eat during Thanksgiving?
Stuffing and gravy, but I prefer turkey over ham. I’m not a big sweets guy so I’ll pass up on the desserts. Oh - deep-fried turkey! That’s even better than everything else I said earlier.

What do you like to cook for your family?
Breakfast. I love making a nice breakfast for my family. Usually, when we get together we like to go out for dinner. But I love waking to make breakfast and spending time during the day conversing with everyone.

Why did you pick this recipe to share with our readers?
Because stuffing is the best. This is sweet, savory and something different but still very good. We’ve served it here during Thanksgiving before.

What special ingredient can you not live without?
Chilis. Keep life spicy!

What is a cooking tip you would like to share with those who are inexperienced or intimidated by cooking?
A lot of people never ask questions when they need help with cooking because they’re scared. Never be afraid to ask for help or experiment, that is what cooking is all about. Have fun!

Join Chef Keith For Thanksgiving At CIRC

Taste the holiday creations Chef Keith and company are cooking up for Thanksgiving on Thursday, November 28th from 12pm-6pm.

Note: Currently, our Thanksgiving Dinner is sold out, but you can call (608) 294 3031 to be put on the waitlist.

You can also see what’s cooking at CIRC at any time! Check out the menus and make your reservation (via OpenTable).

Chef Keith’s Thanksgiving Cornbread Stuffing Recipe

Cornbread Stuffing Ingredients:

  • 12 cups day-old cornbread cubed
  • 6 slices day-old brioche bread cubed
  • ¾ cup yellow onion finely diced
  • ¾ cup celery finely diced
  • ¾ cup carrot finely diced
  • 4 cups chicken or turkey stock
  • 5 eggs
  • 1 tablespoon chopped fresh sage leaves
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped fresh thyme
  • Salt and pepper to taste

Cornbread Stuffing Recipe Instructions:

1) Preheat the oven to 350 degrees. Coat a 9"x13" pan with cooking spray.

2) Melt 4 tablespoons of butter in a large pan over medium heat. Add the mirepoix and cook for 6-8 minutes or until softened. Season the vegetables with salt and pepper to taste. Place the vegetables in the bowl with the cornbread and brioche mixture.

3) Melt the remaining 6 tablespoons of butter and pour into a large bowl. Add the chicken stock, eggs, salt and pepper to taste, herbs, and whisk to combine.

4) Pour the butter mixture into the bowl with the cornbread mixture and stir to combine.

5) Transfer the stuffing mixture to the prepared pan. Bake for 45 minutes or until dressing is browned and cooked through.

6) Garnish with fried sage leaves.

Happy Thanksgiving!

Voilà! Enjoy your cornbread stuffing with your loved ones this holiday!

And if you need any extra space for visiting family and friends, we guarantee our guest rooms are more comfortable than the basement pull-out couch. Book today!

Happy Thanksgiving, Madison!