A turkey roasts more evenly unstuffed, so I like to cook the stuffing — technically now a dressing — separately. If you’re assembling this ahead, wait until just before baking to add the eggs and chicken broth. A metal baking pan tends to make this dressing cook more quickly.
Half an hour before the turkey is done (an instant-read thermometer in the thickest part of the thigh should read 155° to 160ºF), put the stuffing in the oven next to the turkey and bake uncovered at 350°F until the top is light and crusty, about 1 hour.
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Love this dressing. However, I substitute cornbread for the bread and I use it to fill the center of a crown roast of pork.
Delicious! Followed the recipe and was happy with the results. New family favorite.
I made this twice including on Thanksgiving. The second time I made some changes: I added about 1/4 cup more stock as I found it bit dry the first time I made it. I also almost doubled the salt and I mixed white and wheat bread. With those changes this dressing came out very well.
This was a wonderful stuffing for Thanksgiving. I did a test of three and this won hands down in my family. The bacon adds just the right amount of smoky flavor and texture without overwhelming the stuffing like sausage does. The thing I loved about this dish is all the ingredients complemented each other so well, each flavor stood out on its own and didn't overpower anything else. Will make this again for sure!
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