Sausage and Apple Skillet Stuffing
For stuffing with a high crunch quotient, we grabbed a skillet. But that was just the starting point.
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. 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.