Oven-Baked Bread Stuffing with Sausage, Pecans, and Apricots
Appears in Cook's Illustrated November/December 1998
WHY THIS RECIPE WORKS
We wanted to come up with a side dish stuffing recipe that could be eaten with a variety of holiday roasts. After testing eight different kinds of bread, we settled on French for our stuffing recipe. It held up to the addition of liquid nec...