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3 Chefs' Thanksgiving Stuffing Secrets

Stuffing doesn't have to be made from scratch. Even star chefs like Sara Moulton, Michael Psilakis and Josh Capon hit the supermarket for bread to create a tasty base for the Thanksgiving staple. Steal their stuffing secrets!
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Steal three star chef supermarket stuffing secrets!

Pepperidge Farm white bread

SARA MOULTON host of Sara's Weeknight Meals on PBS
Stuffing style: traditional
Go-to bread: Pepperidge Farm Original White ($3.49)
"I like Pepperidge Farm white bread for its good old-fashioned, not-too-sweet flavor. Plus, it has a firm but not dry texture, and the square shape of the slices makes them easy to cut into even cubes."

loaf of bread

MICHAEL PSILAKIS executive chef and owner of MP Taverna restaurants in New York
Stuffing style: fancy
Go-to bread: rustic, hard-crust peasant ($4.50, at Whole Foods Markets)
"Crusty bread maintains its texture even after soaking up all those wonderful turkey juices, so it stands up to other hearty ingredients in my stuffing, like sausage and chicken liver. Whole Foods' bakery has a nice selection."

Jiffy corn muffin mix

JOSH CAPON executive chef of New York City's Lure Fishbar and B&B Winepub
Stuffing style: cornbread
Go-to bread: Jiffy Corn Muffin Mix ($.59)
"When I use corn muffin mix (a real time-saver), I always fold fresh herbs like sage and thyme -- plus minced and sautéed carrots, celery and onion -- into the batter. Once the bread has baked and cooled, I cut it into cubes and lightly toast it in the oven before turning it into stuffing."

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