Currant-Pecan Bread Stuffing with Shallots and Herbs

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Appears in Cook's Illustrated March/April 2005, America's Test Kitchen TV

This stuffing is a natural with our butterflied chicken.

SERVES Enough for 1 butterflied chicken

TIME 1½ hours

Currant-Pecan Bread Stuffing with Shallots and Herbs

WHY THIS RECIPE WORKS

We ensured moist, savory meat for our roast stuffed chicken recipe by brining the bird before we stuffed and roasted it. Our most radical idea, however, was to make an aluminum foil bowl, mound the stuffing into it, and place the chicken—af...

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