Bread Stuffing

From Cook's Country | October/November 2008

Why this recipe works:

Tasters liked the slight sweetness of white sandwich bread for our Bread Stuffing, but felt the texture was wrong. Toasting the bread in the oven first made it sturdy enough to absorb plenty of flavorful liquid without becoming soggy (and as an added bonus, the bread tasted better). To… read more

Tasters liked the slight sweetness of white sandwich bread for our Bread Stuffing, but felt the texture was wrong. Toasting the bread in the oven first made it sturdy enough to absorb plenty of flavorful liquid without becoming soggy (and as an added bonus, the bread tasted better). To concentrate flavor, we reduced chicken broth with sautéed onions, celery, and herbs. We also turned to soy sauce, an ingredient we’ve used in other recipes to mimic meatiness. Just a little gave the stuffing an intense savory flavor similar to that of stuffing cooked inside a turkey. To add more richness, we took a cue from bread pudding recipes and tested various types of dairy. Whole milk was too thin, and heavy cream was too fatty, but half-and-half made our stuffing rich and moist.

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Serves 10-12

Firm sandwich breads, like Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White, work best here.

Ingredients

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