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Cookbook guru Julia Turshen doesn’t take Thanksgiving food lightly, especially this amazingly moist and crunchy sheet-pan stuffing with sausage and spinach from her cookbook Now & Again.
“Since stuffing rarely appears separate from Thanksgiving, it’s an inherently nostalgic and meaningful dish,” Turshen says in the cookbook. “I bake my stuffing on a sheet pan so the crispy-to-soft ratio is basically one to one. If you prefer it softer, bake it in a smaller vessel like a baking dish.”
And if you’d like to prep ahead? Make the stuffing mixture, spread it out on the sheet pan and refrigerate, tightly wrapped, for up to one day until you’re ready to bake it (and experience the best stuffing you’ve ever had).
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