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Nov 19, 2008 08:00 AM

What about homemade croutons for the bread part of cornbread stuffing

We have a new SIL and are going the traditional T-day route which we never do. I'll be making a cornbread dressing/stuffing which looks like has regular bread in addition to cornbread. I frequently make croutons by toasting sliced bread on the panini grill and then cutting into cubes. I'm considering doing that for this stuffing as it seems like it might add a less mushy texture. Any opinions on this? I haven't picked out a specific recipe so have plenty of flexiblity. Thanks in advance.

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  1. I'm a little skeptical of this method because of the char marks that you might get on your bread using the panini grill. If the marks tend to be brown, then you could do it that way. If the marks are black (and some people like it this way, so it's really however your style goes), then I would worry about the "burnt" flavor not mingling well with the sweeter cornbread flavor.

    But, if your goal here is to have a less mushy texture, then I suggest that it might be easier if you lighten up on the amount of liquid you use, or even cut up the bread a few days beforehand and allow it to completely dry out before you use it. Even the char marks from the panini grill will get mushy if enough liquid is allowed to soak into the bread.

    If you are looking to affect both the texture and taste, then toasting the bread to dry it would would be worth a try.

    2 Replies
    1. re: jazzy77

      I like the idea of doing the bread ahead of time to let it dry out. Easier than the grill. I don't even LIKE stuffing --- I like pan dressing so we're doing both. So if the "stuffing" is mushy at least the dressing won't be. Thanks for the advice.

      1. re: c oliver

        Cooked properly, your dressing should have a crispy top and a moist interior. I agree that it will be easier to cut into cubes and then let the bread go stale instead of using grill marked bread. If you make croutons by baking/toasting them you can certainly use them.

    2. I posted my recipie for this type of stuffing in the recipie forum. It is under sides "Jennifer's Southern stuffing I dry the bread in the oven, cut a french loaf into 3/4 to 1" squares and put it on a cookie sheet at 200 for about 45 min.