Our favorite stuffing recipe ever:
Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Olivia Mack AndersonResist the packages of seasoned bread stuffing cubes—we found their taste overpowering and a little chemical-y, and their shape too uniform. We got the best results from hand-tearing bread into 3/4-inch pieces and slowly drying it out in a low oven.
This prevents the crouton exteriors from over-browning and the interiors turning to mush during when you bake the stuffing. And the hand-tearing technique? That gives your stuffing tons of craggy, crunchy texture.We tried stuffings made with the seasoned stuffing cubes mentioned above, plus brioche, Pullman-style white bread, whole wheat, and Italian bread, but country-style white bread stood out as a strong contender for its chewy crumb, mild flavor, and rustic crust.
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