Sausage and Apple Skillet Stuffing

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Appears in Cook's Country October/November 2013

For stuffing with a high crunch quotient, we grabbed a skillet. But that was just the starting point.

SERVES 8

TIME 1½ hours, plus 20 minutes cooling

Sausage and Apple Skillet Stuffing

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-t...

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