Ingredients: 4 cups dry bread crumbs 1 medium-sized onion, chopped 1 tsp. salt ¼ tsp. pepper Sage to taste (I use my own dried sage crushed – about 2 tsp. or to taste) Chopped parsley (about ¼ ...

Pour the turkey (or chicken) stock over the bread and toss again. Place stuffing into a baking dish and bake in the preheated oven until top is crispy or about 25 minutes.

Her recipe is essentially a wet bread stuffing, which is a great way to bring stale bread back to life. The result is a lighter stuffing that doesn’t dry out and maintains its flavor more than other ...

Use 1/2 cup to 3/4 cup stuffing for each pound of turkey. Don’t pack stuffing tightly; it expands as it cooks. Use ½ the amount of vegetables and protein to the amount of bread.

Here’s a way to use one of our artisanal organic producers (A Bread Affair) and a local turkey producer (JD Farms Specialty Turkey). The two companies joined forces and created a stuffing recipe ...

There are two solutions to this problem. If the temperature of the stuffing hasn’t reached 165 F by the time the turkey is done, you can just scoop it out and into a casserole dish, cover it ...

This recipe is Northern Spy Chef de Cuisine Paul Clark’s tried and true. You can currently find it on the turkey sandwich he recently put on our lunch and brunch menu. We leave the crust on the ...

2 loaves brioche bread, cut roughly into 1-inch squares ½ cup dried mushrooms, like porcini, loosely packed 1 cup boiling water 2 cups leeks, 1-cm dice 1 cup onions, small dice 1 cup celery ...