Back-to-Basics Bread Stuffing
To bring our bread stuffing back to its humbler roots, we subtracted ingredients—and then we had to figure out how to multiply flavor.
Why This Recipe Works
Sure it’s easy to produce meaty bread stuffing when it cooks in the bird, but we didn’t want the hassle of filling the bird and returning the parcooked mixture to the oven. To make an easy casserole of equally flavorful stuffing, we took a long look at our ingredient list and considered what was essential. Onion and celery were a must, but poultry seasoning took the place of the bevy of herbs that season many stuffings. For the liquid, we got the meatiest flavor not only from using all chicken broth, but also by reducing some of the broth to concentrate its flavor. Finally, a nutty browned butter provided richness and a crisp topping to our classic stuffing.
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