Simple-Is-Best Stuffing

"More than a decade after Victoria Granoff introduced this classic Thanksgiving stuffing recipe, it remains a staff and fan favorite. Cooking an entire holiday dinner is time-intensive enough, so this rather minimalistic stuffing gets right to the point, maximizing flavor and texture. As former BA test kitchen director Carla Lalli Music says, it's "everything you want about stuffing-straight down the middle." ( Catch her making it here.)"

"The recipe eschews tidy little bread cubes in favor of ragged chunks of a torn crusty loaf of bread. Those irregular pieces make for a more interesting texture and give this stuffing an appealing rustic look. A hardy Italian or French white bread, like a pane Pugliese, boule, or miche, work well. You could also choose sourdough bread, such as pain de campagne. Just avoid packaged sandwich bread, which isn't sturdy enough to withstand the stuffing treatment."

"Can I make it ahead? Yes! This classic stuffing recipe (most homemade stuffing recipes, really) undergoes two baking sessions. The first cooks it through, and the second browns and crisps the top. Bake this stuffing through that first leg up to 3 days ahead and refrigerate it (or freeze it for up to 6 months). Then finish cooking on the day to get those comely and crunchy crags."

The recipe prioritizes simplicity while maximizing flavor and texture through a few quality components. Torn, ragged chunks of sturdy crusty bread create irregular pieces that brown well and provide rustic texture; recommended loaves include pane Pugliese, boule, miche, or pain de campagne, while packaged sandwich bread should be avoided. Fresh parsley, sage, rosemary, and thyme significantly elevate the stuffing compared with dried herbs. Homemade chicken or turkey stock is preferred, with low-sodium store-bought broth as an acceptable alternative. The stuffing benefits from two baking sessions: bake through up to three days ahead (or freeze up to six months) and finish on the day to crisp the top. Sausage can be added as an optional variation.

Read at Bon Appetit