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Brian Bates

Culinary Resource Coordinator at Central Market Mill Creek

Brian has a wealth of culinary experiences - he comes from a family of cooks (he and his two brothers are all professional chefs).
He grew up in Lakewood, and began his cooking career as a prep cook and dishwasher, learning the foundations of cooking and how to run a kitchen brigade.
He spent several years working different stations as well as apprenticing under head chefs - adding Embassy Suites Corp., Everett Pacific Hotel and Sahalee Country Club to his resume. He took over his first kitchen at the Tulalip Inn Hotel and Suites.
He considers being culinary coordinator at Central Market Mill Creek "an awesome opportunity to experiment with the best ingredients."
His favorite kind of cooking is New Orleans-style Southern cooking.


Don't stuff your turkey with stuffing as the meat will overcook and become dry before the stuffing reaches 165°F internal temperature, as it should.

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Cranberry-Hazelnut Stuffing


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  • 1 (30-oz.) pouch of Our Own Stuffing Starter*
  • 1 (14-oz.) package Our Own Seasoned Stuffing Cubes*
  • 1 cup dried cranberries
  • 1/2 cup crushed hazelnuts
  • 1 tablespoon butter


Preheat oven to 350°F.

In a large bowl, combine the pouch of stuffing starter, seasoned stuffing cubes, dried cranberries and crushed hazelnuts. Fold together until the stuffing cubes absorb the liquid in the bottom of the bowl.

Coat the inside of your baking dish with butter to keep the stuffing from sticking. Transfer stuffing to the baking dish, cover with foil, and bake for 45 minutes or until the internal temperature of the stuffing is 165°F.

* Our Own Stuffing Starter and Our Own Seasoned Stuffing Cubes are usually available only around the holidays.
Recipe from Central Market Mill Creek - Culinary Resource Center
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