Many experts recommend using dressing rather than stuffing – that is, cooking your bread combo outside of the bird. There’s some science and health reasons for this, but personally, I much prefer what is cooked inside the bird. It’s moister, more flavorful, a different texture – and just plain ol’ better! That being said, this recipe from Executive Chef Daniel Humm, as seen on Martha Stewart, for Brioche Stuffing is a great compromise. If the flavorings aren’t your “traditional” favorite, he admits that he uses the same technique using a variety of seasonings and herbs, so feel free to do the same. This stuffing is very fine in texture, and he actually pipes it UNDER the skin of the poultry! Definitely different from anything I’ve seen – I mean, I’ve used flavored butters the same way, but never something with so much substance. Speaking of butter, this recipe has a ton of it – which eliminates any need to baste or coat the outside of the skin. You get the flavor of the stuffing in the bird, and vice versa. Here’s how he finished his Roasted Chicken. Hey, this guy has a four star restaurant – he must know what he’s talking about!