You can go the lazy route. Leave your bread out on the counter for a day or two. Just slice it first, spread it out on a baking sheet. Let it get all dry and crusty. It’s like a bread spa treatment, but for flavor.
But who has two days? Exactly. You’ve got a turkey to brine and a whole life to live. So, cheat. Preheat your oven to 300°F. Cube your bread—nice and even, about half-inch chunks. Toss them on a sheet pan and pop them in for 10-15 minutes.
Check them halfway through. Give the pan a good shake. You want them dry, but not brown. If they smell like toast, you’ve gone too far. You want "I’ve been sitting on the counter for 48 hours" dry, not "I got left in the toaster" dry.
What Kind of Bread Should You Even Use?
This is the fun part. White bread is boring, right? But a good, sturdy French loaf or sourdough? That’s where the magic is. Sourdough adds this tangy kick that cuts through all the butter and sage. It’s a game-changer.
Cornbread? Absolutely, but mix it with something else. Half cornbread, half white bread. It’s like a flavor marriage, and everybody’s invited. Stay away from super sweet breads, though. Your stuffing doesn’t need to taste like a cinnamon roll.
What about leftover hot dog buns? Look, I’m not here to judge. If that’s what you’ve got, fine. But maybe save those for a casserole. Your stuffing deserves a little dignity.
11 Best Breads for Stuffing, According to Professional Chefs | The Kitchn
