Bread Stuffing with Sausage, Dried Cherries, and Pecans
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?
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...