Bread Stuffing with Sausage, Dried Cherries, and Pecans

From A Slow and Easy Thanksgiving

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...

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 to sauté the aromatics. When we placed the stuffing in a baking dish, we arranged the seared wings on top to get every last bit of turkey juice and fat to render. Finally, placing the baking dish on a baking sheet protected the bottom layer against the oven’s heat.

Watch the Full Episode

A Slow and Easy ThanksgivingSeason 12, Ep. 1206

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?