Especially on Thanksgiving, skip the packaged stuffing mix and use day-old bread and fresh herbs for great flavor.
Feeling inspired? Use the Bread Stuffing Recipe Maker to create a custom bread stuffing recipe.
Bread Stuffing with Sausage and Golden Raisins: Reduce the butter to 3 Tbs. After melting the butter in the skillet, add 1 lb. bulk Italian sausage (or sausage links removed from their casings) and cook, stirring to break up large pieces, until no longer pink, about 5 minutes. Add the onions and celery and proceed as directed above. When you combine the bread cubes with the remaining ingredients, add 1-1/2 cups golden raisins.
For the best stuffing, let the bread dry overnight so it can absorb all the other delicious flavors that make it stuffing; toasting the bread also boosts flavor.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Followed the recipe exactly, but it came out very dry - and I didn't even do the uncovered bake, because the turkey was done sooner than expected. The flavor was OK, but I would definitely add more liquid if I made it again.
Simple, favorful, easy... a keeper.
Made this for 20 years now, using Bread and Cie artesian breads, including anise/fig and Kalamata olive, but no eggs and this is totally missing the sliced black olives and sliced water chestnuts for texture and depth of flavor!
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?