*This is a moist stuffing, so you definitely want to bake it in a 13 x 9 or other more shallow casserole dish as opposed to a deep dish casserole so you can get enough of that crusty top. If you like a less moist stuffing, you can reduce the chicken stock to your preference, remembering that some of that moisture will evaporate while cooking.
*For this post, I used a stuffing mix that was more like crumbles than cubes. I actually prefer larger cubes, to stand up to all the other ingredients and liquid.
*If you don't have or want to use Calvados or other brandy, you can substitute wine, apple juice or water.
*If you don't use low sodium chicken broth, you may want to back down on the teaspoon of salt. Remember, a teaspoon of kosher salt is less salty than a teaspoon of regular table salt, because the granules are larger and therefore, there are less of those granules in a teaspoon than for a finer grain salt. Taste your mixture before seasoning, before you add in the raw egg, and adjust accordingly.
*Make ahead tips-I make the recipe up through adding the pine nuts to the sausage mixture, then put it in a large bowl, cool, cover and refrigerate. The next day, I simply add the stock, beaten egg, salt and pepper to the sausage mixture, then toss in the stuffing mix and stir until evenly combined. Bake as directed.
Recipe from The Brown Eyed Baker
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