Classic Bread Stuffing - Americas Test Kitchen. This is an excellent traditional stuffing (we call it dressing here in teh mid-west) from America's Test Kitchen Family Cookbook. Transfer to a very large bowl. Add the dried, cooled bread, broth.
Using ordinary sandwich bread "staled" in a low oven soaked up more liquid and made for a better-tasting bread stuffing recipe. America's Test Kitchen is known for its meticulous dissection of classic American recipes, and their banana bread recipe is certainly no exception. Their cooks left no crumb unturned in their quest for the ultimate banana bread, managing to turn the humble breakfast treat into a multi-step affair that dirties. You can have Classic Bread Stuffing - Americas Test Kitchen using 12 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Classic Bread Stuffing - Americas Test Kitchen
- It's 14 oz of bag of plain dried bread cubes.
- Prepare 2 1/3 cup of chicken stock.
- It's 4 tbsp of butter.
- Prepare 2 medium of ribs celery, chopped fine.
- You need 1/2 of onion, minced.
- It's 1 tbsp of parsley.
- It's 1 tsp of dried sage.
- Prepare 1 tsp of dried thyme.
- It's 1/2 tsp of marjoram.
- Prepare 1 of egg, beaten lightly.
- You need 3/4 tsp of salt.
- Prepare 3/4 tsp of pepper.
The folks at America's Test Kitchen wanted a bread pudding that had a moist, creamy interior and a crisp top crust. They chose challah for its rich flavor. Contemporary versions of this dish vary in texture, from mushy, sweetened porridge to chewy, desiccated cousins of overcooked holiday stuffing. We like to use soft country white bread (which is sliced thicker than regular sandwich bread) in this classic stuffing/dressing because it absorbs flavors best.
Classic Bread Stuffing - Americas Test Kitchen step by step
- Adjust oven rack to center position and heat oven to 400°F. Heat butter in 12 - inch skillet over medium high heat. Add the celey and onion and saute', stirring occasionally, until softened about ten min. Stir in parsley, sage, thyme and marjoram and cook until fragrant, about 1 min longer. Transfer to a very large mixing bowl..
- Add the dried bread, stock, egg, salt and pepper to the vegetables and toss gently to distribute dry and wet ingredients evenly. Turn mixture in buttered 15 x 10 inch baking dish..
- Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Cool for 10 minutes before serving..
See more ideas about Americas test kitchen, Test kitchen and Cooking. Kitchen Items, Kitchen Dining, Cast Iron Griddle, Glass Cooktop, Americas Test Kitchen, Griddles, Concave Introduction to Classic Cakes - America's Test Kitchen Cooking School. Mini Bread Loaves, Mini Loaf Pan. We're thrilled to bring you kitchen wisdom from our friends at America's Test Kitchen. They're sharing a fuss-free Thanksgiving stuffing recipe that's bound to become a classic on your holiday table.