Cranberry-pancetta stuffing that's truly stovetop
And you thought there were only two ways to cook stuffing – roasted in the bird or baked in a casserole dish.
The problem with both of those methods is that only some of the stuffing gets deliciously crisp; the rest tends to be mushy. Our solution? Don’t cook it in the oven at all.
Instead, we mix together a basic brioche, cranberry and pancetta stuffing. But instead of cooking it right away, we refrigerate it until it is firm and is easily cut. We then fry those cut pieces of stuffing on the stovetop with a bit of butter. The result is that every serving of stuffing is crisp outside and tender inside.
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