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Dec 24, 2008 10:41 AM

Best bread for turkey stuffing?

It's my first time making homemade stuffing. What's the best kind of bread to use for a sausage and sage variety? The recipe I found doesn't specify.

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  1. I use French bread from the instore bakery at the supermarket.

    1. I use a variety of white and whole grain sturdy artisan type breads. You want an open crumb and good texture that isn't spongey.

      Rip them into bite-sized pieces or cube them a day or more in advance of preparation. Spread them out in shallow pans and roast at 200-225˚ for 10-15 minutes at a time, stirring them to redistribute the parts that are still moist. You're not aiming at browning them. You just want to dry them out or "melba" them.

      You can prepare this well in advance and store them in airtight bags or containers. You can also prepare whatever aromatic veggies and herbs ahead and store them in the fridge in an airtight container. At the time that you stuff your bird or prepare to bake your stuffing, combine the dry bread and aromatics. Add the liquid and whatever else you want and stir to distribute elements and moisture.

      You're good to go.