Back-to-Basics Bread Stuffing
Appears in Cook's Country October/November 2011
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 ...