Yield: Serves twelve.
Servings: Yields about 12 cups.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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!
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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.