The absolute best way to make Thanksgiving stuffing, according to so many tests.
Of the bread trials, Herb Seasoned stuffing mix ranked fourth, due to its low absorption of flavor and moisture. The resulting stuffing evoked crackers that had somehow been baked twice, plus some adornment.The stuffing mix retained almost no moisture—perhaps it never really penetrated the bread-y pebbles to begin with, leading to more rapid evaporation—less than each of the cornbread, sourdough, and challah trials. It served as the crispy-side bookend on the squishy-crispy spectrum.
Challah tied with sourdough for a two/three spot. Where sourdough stuffing was silky-light, the challah test was all custard and velvet, like a particularly excellent bread pudding. And, the challah imparted some welcome sweetness into the mix.Challah retained more of its moisture than the mix, cornbread, and sourdough. Its top crust, while existent, was more of a delicate matter—putting it far left of center on the squishy-crispy spectrum.
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