The stuffing is arguably the most important part of the Christmas feast. Its the perfect accompaniment to a succulent turkey, a roasted ham and all the trimmings. So obviously there would be nothing more heart breaking than a soggy stuffing or one punctuated with giant raw onions.
Regards of your preferred recipe, apparently the key to a perfect stuffing is all in the cooking. Chef Trae Basore from Pearl & Ash in NYC is the brain behind this life hack. He has two tips. Firstly, use warm stock when soaking bread as break can absorb hot liquid better than cold.
Secondly, when it comes to the cooking, bake the stuffing balls in a muffin tray. Basore insists that this ensures the edges of the stuffing are perfectly crisp and the inside remains soft and delicious. We’re hungry already.
Check out the video below. They do, admittedly, look flawless.
https://www.youtube.com/watch?list=PLHLI_p28bKXIM4oQfDSm8p8GhAJwEF3pV&v=-ip2DGMxqV0
