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Recipe adapted from Anthony Strong, Locanda, San Francisco
Yield: 16 triangles
Cook Time: 35 minutes (plus 4 hours to chill stuffing)
7 cups cooked stuffing
¾ to 1 cup warm chicken broth
8 tablespoons extra-virgin olive oil, divided
Flaky salt, for serving
1. Line a 9-inch square baking pan with 2 long sheets of plastic wrap, letting the ends of the plastic wrap hang over the sides of the pan (you will use these as handles).
2. In a large bowl, add the stuffing and ¾ cup of warm chicken broth. Stir to combine. The stuffing should be saturated and hold together when squeezed, but shouldn't be too soggy or soupy. Add the remaining ¼ cup of broth if needed. Transfer the stuffing to the plastic wrap-lined baking dish and press firmly into an even layer. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.
3. Preheat the oven to 250°. Invert the stuffing onto a cutting board, using the plastic wrap handles to remove the stuffing from the pan if needed, and peel off the plastic wrap. Slice the stuffing square into 4 squares and then slice each square on a bias to yield 8 triangles. Slice each triangle again on a bias to yield 16 triangles.
4. In a large nonstick skillet set over high heat, add 3 tablespoons of the olive oil and heat until the oil shimmers, about 2 minutes. Place 4 to 5 triangles in the pan and cook, without moving, until browned and crisp, about 5 minutes. Use a spatula to turn the triangles over and cook on the other side until browned, about 5 minutes longer. Transfer the fried stuffing to a wire rack set over a baking sheet and place in the oven to keep warm. Repeat with the remaining stuffing triangles, adding more oil to the pan as needed. Serve drizzled with 1 to 2 tablespoons of the remaining oil and sprinkle with flaky salt.