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Use Stale Dry Bread for Best Dressing
Great tasting and good textured dressing starts with stale, firm textured bread. The dry stale bread will soak up the flavor of the other ingredients and firm bread will provide good texture.
Use Stale Dry Bread for Best Dressing
Most any type of bread will work as long as it has a firm texture and has been dried properly. Using moist bread will result in a soggy stuffing. Some good bread choices are listed below:
White, firm textured sandwich bread - Wheat - Whole Grain - French - Italian - Rye - Sourdough - Cornbread
To properly dry the bread, spread the cubes out on baking sheets and allow to set out overnight to dry or bake in an oven at 275°F for approximately 20 minutes or until cubes are dry. See How to Make Stuffing for step-by-step instructions.
White, firm textured sandwich bread - Wheat - Whole Grain - French - Italian - Rye - Sourdough - Cornbread
To properly dry the bread, spread the cubes out on baking sheets and allow to set out overnight to dry or bake in an oven at 275°F for approximately 20 minutes or until cubes are dry. See How to Make Stuffing for step-by-step instructions.
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