Classic Bread Stuffing for a Crowd
Why This Recipe Works
Since a stuffed turkey takes longer to cook and often results in overcooked meat, we usually prefer to cook our stuffing outside the bird. For this recipe, we aimed to create a stuffing that would have a great balance of flavors and textures. The secret lay in the ratio of bread to liquid to aromatics and other flavorings. Half-inch cubes of bread made the stuffing pleasantly chunky and allowed the other ingredients to be distributed evenly throughout. Tasters preferred chicken broth to other liquid ingredients since it gave the stuffing clean, savory flavor, and some eggs offered richness, moisture, and structure. Aromatics like celery, onion, and herbs gave the stuffing a classic flavor profile. Covering the stuffing for only part of the baking time ensured that it was moist throughout with a crispy, crunchy lid.