From the Archives: Really Good Stuffing (or Dressing)

The Food Lab

Unraveling the mysteries of home cooking through science.


[Photographs: J. Kenji Lopez-Alt]

"Hey Ken, can we put dried cranberries in the stuffing this year?"

Sure sis, no problem.

"Yum. Oh! And how about chestnuts?"

Yeah, I guess we can put chestnuts in there too.

"I like chesknutters. You know what else I like? Apples. Let's put apples in the stuffing, too."

I'm allergic to apples, but I suppose I can make two batches, one with apples and one wi...

"Oh and we have to make it with cornbread this year. Yum yum yum, I love cornbr..."

Sister of mine, you're in charge of making your own stuffing this year, thank you.

I like my stuffing like I like my friends: warm, comforting, not overly complex, and studded with sausage.

If you're like me, then you're going to love this stuffing recipe, which comes simply flavored with onion, celery, sausage, and sage, and bakes up warm, tender, and moist, like a savory bread pudding of sorts. You can stuff it into a bird, bake it in its own dish, or even in individual muffin tins (my favorite way to maximize crust!). It'll do you right any way you cook it.

Even if you choose to fold apples into it. Weirdo.