Yield: Serves twelve.
Servings: Yields about 12 cups.
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Make Ahead Tips
The bread can be dried weeks in advance, bagged, frozen, and then thawed when ready to use. The stuffing can be made (but not baked) up to 2 days ahead and refrigerated, covered.
I too made this recipe in 2007 when the magazine first came out. Due to popular demand I have made it every year since and was recently reminded that I needed to do it again this year! Well worth the effort. I have found that if you cook it the day before and then reheat for Thanksgiving dinner the consistency of the stuffing is firmer and the flavors well melded.
I made this recipe for the first time in 2007 when it came out. It was the hit of our Thanksgiving Dinner! I made it again every year since - it is always requested. This year, I could not find my printed copy and had to search online - I couldn't have Thanksgiving Dinner without this stuffing! Fabulous combination of ingredients!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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