Mushroom-Leek Bread Stuffing with Herbs

4 comments

Appears in Cook's Illustrated March/April 2005

Could kitchen shears and some aluminum foil origami eliminate overcooked meat, stingy amounts of undercooked stuffing, and the need for trussing?

SERVES Enough for 1 butterflied chicken

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WHY THIS RECIPE WORKS

When we serve roast chicken, we want enough stuffing for everyone at the table and then some. We also want the stuffing cooked to a safe temperature while soaking up the flavorful juices of the chicken without turning greasy, burning, or dr...

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