Does it really take that long to cook? 40 min covered then another 40-50 uncovered? Seems excessive

Thanks for posting, I'm going to try this recipe out for tomorrow.

You need to tear bread days ahead of time!!

Anonymous wrote:

Anonymous wrote:This is a good, basic stuffing recipe that is easy to make and really tasty. https://www.bonappetit.com/recipe/simple-is-best-dressing

I also enjoy this recipe, and believe the key to good bread stuffing is ripping apart a loaf or 2-3 of bakery bread the night before. Don't use the unseasoned prepackaged squares unless you absolutely have to do so. I was the bread ripper the night before Thanksgiving every year with my grandma. I rip it up and store in a brown grocery store bag. Give it a good shake to mix up different loaves. We prefer a sour dough, white and wheat (she was always serving a lot of people). No need to prebake it to dry it out. It will do that on its own over night.

1 pound good-quality day-old white bread, torn into 1-inch pieces

This is what I thought, too, until I read this article and started drying in the oven: https://www.seriouseats.com/stuffing-use-oven-to-dry-bread-instead-of-stale

Anonymous wrote:This is a good, basic stuffing recipe that is easy to make and really tasty. https://www.bonappetit.com/recipe/simple-is-best-dressing

I also enjoy this recipe, and believe the key to good bread stuffing is ripping apart a loaf or 2-3 of bakery bread the night before. Don't use the unseasoned prepackaged squares unless you absolutely have to do so. I was the bread ripper the night before Thanksgiving every year with my grandma. I rip it up and store in a brown grocery store bag. Give it a good shake to mix up different loaves. We prefer a sour dough, white and wheat (she was always serving a lot of people). No need to prebake it to dry it out. It will do that on its own over night.

1 pound good-quality day-old white bread, torn into 1-inch pieces

For two loaves of white sandwich bread, I saute the following with 1-2 sticks of butter:

2-3 chopped onions
~1 cup of celery chopped leaves
~1 cup of chopped herbs (parsley, thyme, sage)
2-3t of salt
1-2t of ground black pepper.

I sauté the veggies the day before, then mix it with the dried bread crumbs the morning of Thanksgiving. We stuff the bird with half and bake the rest with some turkey broth.

As the estimates make clear, you can adjust this to taste/preference. More or less buttery, more or less herby, more or less oniony.

Anonymous wrote:This is a good, basic stuffing recipe that is easy to make and really tasty. https://www.bonappetit.com/recipe/simple-is-best-dressing

Agree, have made this one and it turned out well. Perfect for crowds that don't want any surprises in their stuffing.

This is a good, basic stuffing recipe that is easy to make and really tasty. https://www.bonappetit.com/recipe/simple-is-best-dressing

I’m traveling for tgiving but a friend who has a bakery is giving me some bread. I figured I could dry it and bring it with me to easily make stuffing…but I’ve not made it homemade before. Looking for a simple but not soggy recipe!