Recipe

Hosting Thanksgiving usually means juggling a turkey, gravy, and pies—stuffing should be a relief, not a hassle. The biggest pain points? Tearful onion chopping, uneven celery bits that cook inconsistently, and running out of time to prep side dishes. This recipe fixes it all with the Geedel vegetable chopper for Thanksgiving stuffing prep—a tool specifically designed to tackle holiday veggie prep in minutes, not hours.

Ingredients (Serves 8):

1 loaf sourdough bread (cubed, stale)

6 slices bacon (chopped)

1 cup chestnuts (pre-roasted, peeled)

1 large yellow onion

2 celery stalks

1 red bell pepper

3 tbsp fresh sage

2 tbsp fresh thyme

2 cups chicken broth

1 egg (beaten)

Salt + pepper to taste

Step-by-Step (Geedel's Holiday-Specific Hacks):

1. Chop Veggies in 5 Minutes (No Tears, No Lopsided Bits!)

Grab your Geedel vegetable chopper with non-slip base—the first thing you'll notice is its rubberized bottom: set it on your counter, and it stays firmly in place (no more chasing a sliding chopper while you're also keeping an eye on the turkey).

• Tear-Free Onion Prep: Slice the onion in half, drop one half into the chopper, and lock the lid. Use the fine-dicing blade —press down once (no need to exert extra force!), and it turns into uniform 2mm mince. No more rubbing your eyes mid-prep—Geedel's enclosed design traps onion fumes.
•  Celery & Bell Pepper (Guaranteed Even Cooking): Swap to the 1cm dicing blade —chop celery stalks into 2-inch chunks (no need for perfect trimming!) and drop them into the chopper. Press once, and you'll get crisp, evenly sized pieces that sauté consistently (no undercooked chunks in your stuffing). Repeat with the bell pepper—even slightly lopsided parts turn into neat cubes.
• Herbs & Chestnuts (Texture Without the Hassle): Bunch the sage and thyme together, tuck them into the chopper , and press gently—they shred into tiny flakes that mix evenly (no clumpy herb pockets). For chestnuts: cut them in half first, then use the coarse-crunch blade —press once, and you'll get chunky bits (not mush!) that add texture. All prepped veggies land directly in the 1.5L built-in container—no messy cutting boards to wipe down. Seal the lid tightly, and you can store it in the fridge for up to 2 days (perfect for prepping ahead of the big day!).

2. Cook & Assemble (Save Time for Pie!)

Fry the bacon until crispy, then add the Geedel-chopped veggies—sauté for 5 minutes (they cook quickly thanks to their even dice). Mix with bread cubes, chestnuts, herbs, chicken broth, and the beaten egg. Bake at 350°F (180°C) for 45 minutes (30 minutes covered, 15 minutes uncovered).

3. Holiday Prep Win:

"Before, chopping veggies for stuffing took 20 minutes—and I'd end up washing 3 bowls. This year, with the Geedel chopper to save time on Thanksgiving side dishes, I'm done in 5 minutes. The container stores directly in the fridge, and cleanup only involves one blade and one base (dishwasher-safe in 3 minutes)—the extra time let me decorate the pumpkin pie perfectly!"