"Garten's herb-and-apple stuffing features plenty of fresh ingredients Unlike the other recipes I tested, Garten's stuffing requires only one type of bread - baguettes - which made it easier to prepare. I also appreciated the addition of fresh herbs, but was unsure how I'd like the apples and almonds combined with the savory onions and celery. This recipe yields a huge portion, so I cut it in half."
"Overall, the process was pretty simple. While the bread was drying in the oven at 300 degrees Fahrenheit for about 10 minutes, I sautéed the veggies, apples, and herbs in a saucepan with butter. Once the mixture was combined, I poured it and the vegetable stock over the bread cubes. This recipe calls for cooking the filling inside a turkey cavity for two-and-a-half hours at 350 degrees Fahrenheit."
"The final dish was pretty crispy and golden on top, but its center looked less appetizing. The texture was OK, and the insides definitely seemed soggy. I probably could've avoided this by adding a little less broth than instructed. Next time, I'd definitely omit the nuts. I used slivered almonds, and their crunchiness, size, and shape threw off the dish's overall texture."
Recipes from Ina Garten, Paula Deen, Ree Drummond, and Sunny Anderson were compared for Thanksgiving stuffing. Ina Garten's herb-and-apple stuffing uses only baguettes and abundant fresh herbs, apples, and slivered almonds, producing a very large yield that was halved for testing. The method dries bread at 300 degrees Fahrenheit, sautées vegetables, apples, and herbs in butter, combines the mixture with vegetable stock, and calls for cooking inside a turkey for two-and-a-half hours at 350 degrees Fahrenheit; baking in a shallow dish at 350°F for one hour was used instead. The result had a crispy golden top, a soggy center, noticeable rosemary, pleasant apple sweetness, and disruptive almond crunch.
Read at Business Insider
Unable to calculate read time
Collection
[
|
...
]