Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Dec 8, 2009 05:38 AM

Martin's Potato Bread Cubes for Stuffing -- have you tried this product?

I just love Martin's potato bread rolls for my little bbq sandwiches. For the first time yesterday in Safeway, I saw a bag of small cubes made from the Martin's potato bread -- for stuffing.

Have you tried this product, and what is your evaluation?

(I'm usually doing a cornbread and Pepp Farm herb dressing recipe).

  1. Click to Upload a photo (10 MB limit)
  1. Yesterday, I was this for the first time as well, in Stop & Shop here in New York. I was wondering about it too. Very interesting that they are soft cubes, not dried to croutons like all other packaged stuffings.

    1. I saw them for the first time Sunday morning at my local Farm Fresh in Norfolk - I was kind of excited! I love Martin's Potato Rolls..I can only imagine the stuffing would be good too. My husband said it would be perfect for his sausage and cranberry stuffing.

      1. I agree; their bread is so soft & delicious that I can imagine stuffing made with it would be just as delicious.

        1. i found this stuffing for thanksgiving and I loved it. the only problem is I haven't seen it since. I have looked everywhere for it. I even contacted the Company and was told that the stores should be stocking it but they aren't. I asked if I could order it direct from the company and they said "No". I have been to every market from massachusetts to New
          Hampshire with no luck. If anyone knows where I can find it I would be so thankful. Please let me know

          3 Replies
          1. re: kathydey

            I cube Martin whole wheat potato bread and oven-dry it for my stuffing, and to crush for dry bread crumbs. Easy.

            1. re: greygarious

              what a great idea. i will try it. Do you put anything on it before putting in oven? How long do you leave it in oven and at what temp.?

              thank you

              1. re: kathydey

                I think I use 225-250F, for about 20 minutes, then shut off the oven and crack the door open. Leave the sheet pan in there until it's cool. You can season them with oil and dried herbs beforehand if you want croutons for salad or soup.
                It's important that the pan is large enough for a single layer of cubes, and that they be room temp before you move them to a bag or container. If they are still warm, trapped condensation can cause mold.

          2. love it I mix one box of stove top with it, to give it more flavor the texture and taste is good. its all I use now