Bread Stuffing with Sausage, Dried Cherries, and Pecans

Name: Bread Stuffing with Sausage, Dried Cherries, and Pecans
Yield: Serves 10 to 12
Ingredients: 2 pounds, hearty white sandwich bread (20 to 22 slices), cut into 1/2-inch cubes (about 16 cups); 3 pounds, turkey wings, divided at joints (see photo) (see note); 2 teaspoons, vegetable oil; 1 pound, bulk pork sausage; 4 tablespoons (1/2 stick), unsalted butter, plus extra for baking dish; 1 , large onion, chopped fine (about 1 1/2 cups); 3 , celery ribs, chopped fine (about 1 1/2 cups); 2 teaspoons, table salt; 2 tablespoons, minced fresh thyme leaves; 2 tablespoons, minced fresh sage leaves; 1 teaspoon, ground black pepper; 2 1/2 cups, low-sodium chicken broth; 3 , large eggs; 1 cup, dried cherries; 1 cup, pecan halves, toasted and chopped fine

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Appears in Cook's Illustrated November/December 2010, America's Test Kitchen TV

Side Dishes

Casseroles

Stuffing baked in a dish usually lacks any turkey flavor. What could we do to bring an inside-the-bird taste to stuffing cooked outside of it?

SERVES10 to 12

TIME3¼ hours

has video

WHY THIS RECIPE WORKS

Using ordinary sandwich bread “staled” in a low oven soaked up more liquid and made for a better-tasting bread stuffing recipe. To infuse the stuffing with meaty turkey flavor, we browned turkey wings on the stovetop, then used the same pan...

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