Okay, this is a great recipe. I tweaked it a bit, and I'll tell you why: I like a really moist stuffing. As it is, this would be great for going into a bird because it would soak up additional juices. For just baking, though, I recommend adding a bit more moisture. I kept NEARLY everything the same, but I'm a Pennsylvania girl, and we make our stuffing with saffron. I used all wheat bread (a day-old loaf from the grocery store bakery) and I substituted the cup of chicken broth in this recipe with a cup of water that had been simmered with saffron strands on the stovetop. (Both the saffron threads and the water went in). I did use chicken broth but only enough to bring the mixture together. I spread it in the bottom of my buttered casserole dish and topped it with slices of butter. It will be absolutely DIVINE when I bake it for Thanksgiving on Thursday. Great recipe, Carlota.
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Okay, this is a great recipe. I tweaked it a bit, and I'll tell you why: I like a really moist...