Bread Stuffing with Sausage, Dried Cherries, and Pecans

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

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?

SERVES 10 to 12

TIME 3¼ 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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