Chang says just use “a standard white loaf that has a little bit of structure.” But it’s almost impossible to find anything similar to Pepperidge Farm bread.
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Why
Nah
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Invited to friends house . Gorgeous view of the mountain. Im not cooking . Fabulous cooks and hostess . Bringing a bottle of Belvedere vodka . She will make her lemon drops from scratch. Im one and done . Happy Thanksgiving
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I can’t see the Dave Arnold recipe (site is down) but I’ve always used country/hearty white for my stuffing, either Pepperidge Farm or Orowheat, Cooks Illustrated recipe. Can’t say I’ve noticed a difference between brands.
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No Jones so I went with Jimmy Dean
No Peppridge Farms out here so I went with Orowheat
Is the stuffing tasty?
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I quite like the Cook’s Illustrated recipe. Very simple and traditional. Trick is browning chicken or turkey wings in the pan before sweating the aromatics to get that flavor/fond, then putting those wings on top of the stuffing before baking to mimic the effect of actually stuffing a bird without the salmonella and overcooked meat concerns.
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does/has anyone cooked dressing on the stovetop rather than the oven? i cant seem to see any possible downside - can cook more consistently throughout by repeated stirring/folding through, and then crisp up at the very end in the oven… and then save oven space/time
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try this
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So…a lateral move? a downward move?
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