I second the advice to toast the bread in a low oven until dried out and slightly toasted. Also, don't cover your stuffing with tin foil, and dot the top with butter for a crispy effect. My grandmother did something interesting with her stuffing this year by baking it in muffin tins. A little gimmicky, but if you like crusty stuffing it's a great method. Oh, and if you stuff your bird, it's almost impossible to get the stuffing nice and crusty. Finally, be conservative with any added liquids such as chicken stock and eggs if you like a very crisp, dry stuffing.
Was the bread still soft, even though it was leftover? If the bread is too fresh, it will make soft stuffing (it's already moist, plus the broth...). Try to leave it out to get stale or cut it into chunks and toast it in the oven before adding broth. I toast it till it is rather crunchy.
2 Comments