2019-11-01 Good Housekeeping

READER FAVORITE

SAVORY HERB

STUFFING

P. 46

TEST KITCHEN WISDOM

STUFFING SMARTS

Bent on cooking your stuffing inside the bird? Scoop it

out once the turkey is done, then finish baking it in

a dish while the meat rests. Stuffing — just like turkey —

needs to reach 165°F to be considered safe to eat, but

won’t reach that temp before the bird starts to dry out.

Switch It Up

COUNTRY BREAD

+ MUSHROOMS

+ SAGE

+ GRUYÈRE

RYE BREAD

+ LEEKS

+ BACON

+ GOLDEN

RAISINS

BREAD

+ SAUSAGE

+ PEARS

Presenting the most requested Thanksgiving recipe on goodhousekeeping.com!

Not to brag, but it’s the perfect combo of moist, crispy and herby.

Standout Stuffing