Sausage and Apple Skillet Stuffing

From Cook's Country | October/November 2013

Why this recipe works:

To maximize the crunchy, buttery portion of our holiday stuffing, we bake it in a skillet, doubling the golden-brown crust by crisping it up on the top and the bottom. A baguette provides the best texture for our stuffing, since its crust-to-bread ratio is higher than that of most loaves.… read more

To maximize the crunchy, buttery portion of our holiday stuffing, we bake it in a skillet, doubling the golden-brown crust by crisping it up on the top and the bottom. A baguette provides the best texture for our stuffing, since its crust-to-bread ratio is higher than that of most loaves. Toasting the bread cubes in a hot oven, instead of just drying them out as most stuffing recipes call for, gets us a step closer to our goal. To finish the job, we let the bottom of the stuffing crisp up on the stovetop before baking it in a hot oven.

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Serves 8

Baguette sizes and weights vary. Be sure to use 1½ pounds of bread for this recipe.

Ingredients

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