With Thanksgiving fast approaching, we want to know how you make this, the most crucial of side dishes. Do you use mushrooms, herbs, sausage or oysters? How about cornbread or dried fruit? Do you employ butter or stock (or both) to keep it from drying out? Share your secrets for great stuffing with us!
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The recipe said to leave the challah cubes out overnight (or even two!) We didn't have that kind of time, so we dried the cubes (but did not toast them) in a 350 degree oven. It took about 20 minutes, checking every 5.
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An excellent way to use up all of those ends of butter in the fridge.
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Be sure to season and taste the mixture before you bake it.
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