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Why stale bread for stuffing?

thymeoz Nov 18, 2012 07:07 PM

What's the point of that? I haven't done that before when making stuffing & haven't noticed any problems...

  1. charles_sills Nov 18, 2012 09:56 PM

    if i had to guess, it is because traditionally stale bread was used for stuffing so as to not waste stale bread.

    1. e
      escondido123 Nov 18, 2012 09:06 PM

      Lightly dried/toasted does the best job according to CI. Toast in 250 oven for half an hour. For my cornbread I make it the day ahead but use as is because I like the texture better.

      1. biondanonima Nov 18, 2012 07:19 PM

        Stale bread is dry so it can soak up more buttery stock and turkey juice goodness. Also, stale bread retains its shape and integrity a bit better so your stuffing doesn't turn into a big brick of mush.

        3 Replies
        1. re: biondanonima
          thymeoz Nov 18, 2012 07:30 PM

          Thanks, makes sense -- so I'll do that with my cornbread.

          1. re: biondanonima
            paulj Nov 18, 2012 09:47 PM

            Technically stale does not equal dry. I believe there's a CI segment on that. Stale just means that some of starches have changed, not that moisture has been lost. Stale bread can be 'rejuvinated' by warming. I believe CI recommends oven drying the bread. This was from a episode I saw within the past half year.

            I don't recall, though, why they recommend dry bread. Greater capacity to absorb flavors makes sense.

            1. re: paulj
              biondanonima Nov 19, 2012 12:02 PM

              I saw that episode too but I much prefer the texture of my stuffing if I let the bread stale over several days rather than drying it quickly in an oven (I panicked one year that I wouldn't have enough stuffing and baked up some fresh bread the day of, and used the oven to dry it quickly). It (naturally) makes the bread taste toasted, which just wasn't what I wanted.

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