Bread Stuffing with Fresh Herbs

Published November 1, 2010. From Cook's Illustrated.

Why this recipe works:

Using ordinary sandwich bread “staled” in a low oven soaked up more liquid and made for a better-tasting bread stuffing recipe. To infuse the stuffing with meaty turkey flavor, we browned turkey wings on the stovetop, then used the same pan to sauté the aromatics. When we placed the stuffing… read more

Using ordinary sandwich bread “staled” in a low oven soaked up more liquid and made for a better-tasting bread stuffing recipe. To infuse the stuffing with meaty turkey flavor, we browned turkey wings on the stovetop, then used the same pan to sauté the aromatics. When we placed the stuffing in a baking dish, we arranged the seared wings on top to get every last bit of turkey juice and fat to render. Finally, placing the baking dish on a baking sheet protected the bottom layer against the oven’s heat.

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Bread Stuffing with Sausage, Dried Cherries, and Pecans

We developed a stuffing that cooks in a baking dish with all the flavor of an inside-the-bird version.

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Serves 10 to 12

Two pounds of chicken wings can be substituted for the turkey wings. If using chicken wings, separate them into 2 sections (it’s not necessary to separate the tips) and poke each segment 4 or 5 times. Also, increase the amount of broth to 3 cups, reduce the amount of butter to 2 tablespoons, and cook the stuffing for only 60 minutes (the wings should register over 175 degrees at the end of cooking). Use the meat from the cooked wings to make salad or soup.

Ingredients

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