Appears in Cook's Country October/November 2008
Stuffing cooked inside a turkey benefits from the flavor and moisture of the drippings. We wanted to find a way to rich, moist, "meaty" stuffing cooked outside the turkey.
WHY THIS RECIPE WORKS
Tasters liked the slight sweetness of white sandwich bread for our Bread Stuffing, but felt the texture was wrong. Toasting the bread in the oven first made it sturdy enough to absorb plenty of flavorful liquid without becoming soggy (and a...