Baked bread stuffing with fresh herbs from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on January 01, 2020

    Excellent stuffing recipe. It cleverly bakes stuffing with turkey/chicken wings nestled on top in order to replicate the flavor/moisture you get from true stuffing baked inside a turkey. Texture was very moist. Flavors were excellent. Now for personal preferences... We're not sure we like it better than our usual, non-turkey wing Cook's Illustrated recipe (circa 1998) without a side-by-side comparison. It does require some extra steps beyond that other recipe and I find it's pretty easy to replicate some baked-in-bird flavors with the 1998 recipe by reserving drippings and rendered fat from roast chicken and subbing them for chicken stock and butter. The moisture from the wings prevented a crunchy crust from forming on top of this stuffing - I missed it! I tried chewing on a couple of the leftover turkey/chicken wings but found them pretty tough. I used them for stock vs. soup/salad as suggested by Cooks. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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