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Do not follow stuffing directions and use cooler water to avoid heat on top of the loaf mixture!
Also, meat and stuffing mixture before cooking should be slightly dry because cooked juices will moisten the loaf and make it easier to serve. Any raised insert will do.
I line the bottom of oven pan with 2-3 pieces old bread and criss-cross 2-3 pieces rolled foil on top of bread to avoid letting the loaf sit in its own juices.