The best part of Thanksgiving stuffing is the crispy outside. Chef Trae Basore from Pearl & Ash shows us how to get a bit more of that delicious crust.
Instead of baking the stuffing in one giant pan, you can bake smaller, individual portions in a muffin tin to get a perfect crusty-to-soft ratio. You can check out the video above for his recipe, which includes:
1.5 lbs dried bread
1 lb breakfast sausage
8 oz butter
1 qt chicken stock
1/2 cup diced carrots
1 cup diced onion
1/2 cup diced celery
1 cup rasins
1 cup diced fennel
2 cloves minced garlic
1 pinch thyme
1 pinch sage
6 eggs
Cook the breakfast sausage over medium heat until it’s browned. Remove it from the pan, and in the same pan, melt some butter and cook the vegetables. Season them with salt and pepper, then put them aside with the sausage and bread. Whisk the eggs and mix them with the rest of the ingredients, including the stock, rasins, the herbs. After everything is well coated, bake it in muffin tins for those crispy, individual pieces.