OLD Bread!!! Go ahead and tear it up a couple of days before to completely dry out or put it in a 250 degree oven for an hour, turning occasionally to dry all sides.
Natalie is a recipe tester for Food52.
Totally agree- old bread is better than something out of a package, and you can probably avoid a lot of additives and preservatives as well.
Suzanne is a trusted source on General Cooking.
Definitely old bread, its much better. I make my dressing with both cornbread and bread. Will make the cornbread tomorrow, cube the bread and start the drying process several days before T-day.
I have had great success with challah bread. But if you want to go a healthier route, I made a stuffing last year using a great seeded multi grain loaf, which gave the stuffing a great nutty quality. My loaf was not old, so I cubed the bread and dried it in a 250 degree oven.
Barbara is a trusted source on General Cooking.
We use old bread also (rolls, actually). Stuffing packages often have a lot of additives that you don't necessarily want. You can season bread to your liking.
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Well played. You deserve a cookie.
Consider this tomorrow's one-pan breakfast
Here's Breakfast Tomorrow
Lemony, Garlicky Sardines
One-Bowl Genius Macaroons
Make Tonight For Dinner All Week
2-Ingredient Cola Cocktail
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