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.
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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!
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