Most stuffing recipes made with squishy sliced white bread and the usual celery-onion-pork combo end up resembling, at best, sausage-flavored paste. Here, the bread cubes stay crispy on top, and the vegetables give the stuffing a great flavor—you won’t miss the pig products.
What to buy: Because the base of this stuffing is the bread, make sure you buy a loaf with good flavor and a crispy crust. Avoid mass-produced French bread that is overly soft or spongy, as it will get mushy. If you can’t find suitable French bread, a good substitute is ciabatta or another crusty Italian bread.
Game plan: This stuffing can be completely made ahead. Cool and refrigerate until ready to serve. Rewarm uncovered in a 350°F oven for about 30 minutes.
This recipe was featured as part of our Fall Ingredients photo gallery.
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