What about homemade croutons for the bread part of cornbread stuffing
- c oliver Nov 19, 2008 08:00 AM
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.
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.