Master recipe for bread stuffing with sage and thyme from Cook's Illustrated Annual Edition 1998 by Cook's Illustrated Magazine

  • sage
  • celery
  • marjoram
  • onions
  • parsley
  • thyme
  • butter
  • chicken stock
  • French bread

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 25, 2019

    We love this stuffing recipe - it's "the" recipe for us. Classic onion-herb flavor, delicious, not overbearingly rich, and happy-medium moisture level. Recipe suggests a couple methods for drying the bread - one sets it to dry on counter for a couple days, the other "rush" method dries it in the oven - we prefer the fresher flavor from the latter. We love the sage/thyme/marjoram flavors - I usually use fresh and double the quantities specified in the recipe. Oregano subs well for marjoram. For extra savoriness, I sometimes sub fat rendered from chicken roasted with onions+carrots for some/all of the butter and cook the onions+celery low-and-slow until golden. We like the stuffing on the moister side and so I've upped the chicken stock to 3 cups. I don't find that reserving 2 tbsp melted butter to drizzle over top before baking adds much and now skip that step. Bakes well on top oven rack (above turkey!) as well as by itself. Freezes well. [Cross-post for Annual Edition/Magazine.]

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