stuffing lightbulb moment
 

The family always wanted more stuffing than I could "stuff" in a bird during the holidays so I would prepare it but instead put it in a very large casserole dish and bake it separately. Was very often disappointed with the result though because there was always a thick crust on the bottom and sides when finished baking that no one particularly liked so we were still left with less stuffing than desired. So, one holiday I decided, on a whim, to try something different. I lined the bottom and sides of my large casserole dish with slices of fresh white bread then piled the stuffing directly on top of it and covered it with foil. Baked it as usual at 350 and took the foil off the last 15 or so minutes before I was ready to remove it from the oven. Was surprised and delighted to find the bread was toasted (not burnt !!) and the stuffing had not stuck to the bread and I ended up with all of it. Have done it numerous times since and always works. So, why do we have to wait till the holidays to have stuffing. Sounds mighty tasty right now with pork chops!

Thank you for your light bulb moment. I too have trouble with it sticking and the hard crust but not anymore thanks to you!!

Bake it longer, at a lower heat, like 300 degrees for an hour and a half or more. The uneven cooking usually indicates too high a temp.

thanks for the great tip

Wonnie, my family LOVES the crusty. Would you please share your recipe. Mother always used a meat stuffing then baked in a bean pot crock. Sure would love to find a recipe like she used, might have been a German dish, Mother was taught how to cook German dishes like Dad grew up with.

Sassylass, you can invite me to take the crusts off your hands. Even at a local Harvest meal, I ask for the outside.
Grew up having the crust and we all shared it with the inner stuffing.

My family loves the crusty edges of the stuffing. I have made my own bread croutons for the stuffing.

Here in the South, you are making dressing instead of stuffing. I love the crusty stuff but I do spray generously with PAM before I pile it in. I like the idea of the bread, that's a great light bulb moment. Thanks for sharing.

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*** I'm with Toverly.
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*** Here in the South (South Carolina) we love dressing, not made in the bird.
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*** Love the crust all around.
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But I like the crunchy stuff! Good idea though.

I use the crockpot for making my stuffing.and it holds quilt a bit of that good stuff