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We consulted our Senior Food Director Rob Seixas, who's made well over 50 batches of stuffing in his lifetime, to unpack exactly why you shouldn't use stale bread.
Sure, you can eat leftover stuffing the day after Thanksgiving when you revisit the holiday meal, but this favorite side is one of our favorites to freeze and enjoy later.
Thanksgiving dinner would certainly not look the same without a turkey, but fans of side dishes can largely agree that a great stuffing is the true star of the holiday meal. People love various ...
By the time your stuffing reaches 165°F, the white meat and dark meat will reach 180° or 185° F—waaay past their ideal doneness temp. And cooking meat past its doneness temp = dry meat. How ...
2. Toast For Success. Whatever bread you pick, it’s important to make sure it’s sufficiently dried out so it can absorb all the flavors you add to it.
Pear and Sausage Stuffing. 2 (1-pound) rolls of pork sausage. 4 tablespoons butter. 1 yellow onion, chopped. 5 celery ribs, chopped. 10 to 12 cups dried bread cubes, see note
Adding common pantry and fridge ingredients like cream-based soups, wine, bacon, or even saltine crackers can take your stuffing to the next level. 17 easy ways to make stuffing better using ...
Use a store-bought stuffing mix as the base for this incredibly easy recipe that has deliciously sweet and savory flavors. Taking advantage of a pre-made mix cuts down on prep time, which can be a ...