Currant-Pecan Bread Stuffing with Shallots and Herbs

Name: Currant-Pecan Bread Stuffing with Shallots and Herbs
Yield: Enough for 1 butterflied chicken
Ingredients: 6 ounces, white sandwich bread (about 6 slices), cut into 1/4-inch cubes (about 5 cups); 1/2 cup, sweet Marsala; 1/3 cup, dried currants; 2 tablespoons, unsalted butter; 4 , large shallots, chopped fine (about 1 cup); 1 large rib, celery, chopped fine (about 1 cup); 1/2 teaspoon, minced fresh sage leaves ( or 1/4 teaspoon dried); 1/2 teaspoon, minced fresh thyme leaves (or 1/4 teaspoon dried); 1/4 cup, minced fresh parsley leaves; 1 , large egg; 1/2 cup, low-sodium chicken broth, plus 2 tablespoons; 1/2 teaspoon, table salt; 1/2 teaspoon, ground black pepper; 1/2 cup, chopped pecans, toasted

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

Side Dishes

This stuffing is a natural with our butterflied chicken.

SERVESEnough for 1 butterflied chicken

TIME1½ 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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