How to make your best stuffing yet, no matter which recipe you’re following.
The recipe thus serves as a compendium of our favorite stuffing techniques, those that have survived the test of time . Best of all, you can apply them to nearly any bread-based stuffing, whether you’re using Andy’s recipes or a family heirloom.
Egg is a binder, adding richness and body; stock moistens and flavors the bread; and butter is our fat of choice: It enhances browning, both on the top crust and the bottom floor, and makes the interior tender. Too much cream, on the other hand, can mute the flavors of the stock and turn the stuffing into something more akin to a pudding.Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski.
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