I didn't like stuffing before I found this recipe, but gave it another shot for an upcoming potluck. Instead of using sliced bread, I picked up a loaf of French bread at the market. Didn't have time to dry out the bread the night before, so I sliced it up, laid the slices flat on a cookie sheet, and stuck it in the oven at about 200 degrees for an hour or 2 to dry it out. The French bread made all the difference, and gave the stuffing a fabulous, chewy but not wet texture. Friends at the potluck raved about it. I did add some chicken broth halfway through, like others did.
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I didn't like stuffing before I found this recipe, but gave it another shot for an upcoming...