Recipe by Sarah Phillips © 2008 Sarah Phillips CraftyBaking.com
This makes the best stuffing, bar none. I have been making this every single Thanksgiving Holiday since the kids were young, and they beg me never to change my recipe. The measurements below are approximate; I basically add in the seasonings to taste depending on the type of bread I am using. I have successfully made this recipe with gluten-free bread, as well. Make sure you toast it beforehand, especially if it is gluten-free. Toss the ingredients with both hands, rather than a large spoon, to keep the mixture from getting too dense and packed together. Sometimes I add in a beaten egg if I want the stuffing to clump together more. I have made this recipe ahead and refrigerated the ingredients; just do not add in the chicken stock until the day you want to bake the recipe and never store any baked or unbaked stuffing in the turkey.
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