.kenjilopezalt makes his Thanksgiving favorite: classic sage and sausage stuffing.
With that out of the way, I expect to hear no more on that semantic discussion this holiday season, and certainly not in the comments of this post.While it can be made with any number of bases, the most popular type is made with bread, broth, eggs, and butter. Essentially, when you're constructing a recipe, it's best to think of it as a savory bread pudding.
The final pudding should have a moist, custard-like texture. It should be firm enough to cut with a knife, but soft and tender enough to eat with a spoon, with a bit of space left over to soak up some gravy. Much of this has to do with how you pick and handle your bread.First off, you've got to decide what kind of bread you're going to use. Whole grain breads may have more flavor on their own, but they're rougher in texture than white-flour breads.
After you've got your bread and cubed it, the next stage is drying it out. It may surprise you, but drying and staling are not the same thing.involves the evaporation of moisture from within a piece of bread. The structure of the bread remains more or less the same, though it becomes less pliable because of the moisture loss. Bread that is dry but not stale will be crisp like a cracker, and crumble into a fine powder.
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