A simple recipe that was made for personalization.
with plenty of ways to personalize it to fit your preferences. Want apples? Sausage? Or my favorite, a chicken liver stuffing? All of that is allowed and encouraged.Want to get gluten-free eaters talking? Mention bread. And in stuffing, bread plays a pretty crucial role. Yet I don't want the bread to steal the show. Rather, I like the bread in my stuffing to act as a supporting player.
To toast bread cubes, simply cut the loaf into thick slices, about a half-inch each, and cut those slices into bite-size cubes. Divide the cubes between two rimmed baking sheets and toast until the cubes are lightly golden brown and completely dry.If the cubes aren't completely dry, the bread might get moldy during storage.
And not only does toasting bread affect the texture of the final stuffing, it also affects the flavor. Toasting the bread cubes allows us to get rid of the flavorless moisture the bread contains and then replace that moisture with the flavorful broth we add to the stuffing right before baking.To make your prep easier, toast the bread cubes a few days before Thanksgiving.
This recipe makes a classic stuffing with sausage and herbs. If you glance at the recipe list and think,Here's what to do:On Thanksgiving your stuffing should taste the way you want it to taste. Just like selecting a bread you love, use a broth or stock you love. I use store-bought turkey stock.How you add the broth to the stuffing is key. Dumping all the liquid over the bread cubes at once makes the edges of the bread soggy and leaves the center dry.
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