Oven-Baked Bread Stuffing with Bacon and Apples

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Appears in Cook's Illustrated November/December 1998

By using the right bread, getting the ratio of wet and dry ingredients just right, and baking it covered, you can make a rich, flavorful stuffing--without the bird.

SERVES 10 to 12 as a side dish

TIME 1½ hours

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 amount of liquid neces...

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