What is the best bread to make stuffing?

The best bread for stuffing is a hearty loaf of sourdough or artisan bread. The tanginess of sourdough is a welcome contrast in a stuffing recipe. Do not use a light or fluffy loaf such as white sandwich bread as it will just disintegrate when the wet ingredients are added.

How dry should bread be for stuffing?

Bread should be quite dry to absorb all of the flavors of the wet stuffing mixture. Either toast bread cubes in a low to moderate oven or leave them out to dehydrate at room temperature for a day or two.

How do you add moisture to dry stuffing?

To add moisture to dry stuffing add a little bit of chicken or turkey broth, cover with foil and place back in the oven for 5-10 minutes.

How do you fix soggy stuffing?

To fix soggy stuffing bake with the lid off. If the stuffing is very wet, transfer to a larger baking dish to spread it into a thinner layer and bake uncovered until dried and the top crisps. Be careful not to burn the top.

Sourdough Stuffing with sausage

Ingredients

8 cups sourdough bread cubes
1 pound breakfast sausage
8 tablespoons unsalted butter
2 cups diced celery
1 yellow onion, diced
4 garlic cloves, minced
1/2 cup white wine
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
2 1/2 cups chicken broth
2 eggs
1 teaspoon poultry seasoning
salt and pepper to taste (about 1 teaspoon of each but this will depend on how salty your broth is)

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Instructions

You have two options with the bread cubes: either leave them out on a baking tray to dry out for a day or two or place them in the oven at 350 degrees F for about 15 minutes, tossing once halfway, until they are lightly toasted. The toasting option gives a bit more flavor but the first option is hands off and does not require oven time which is a nice little cheat.
Place prepared bread cubes in a large mixing bowl.
Butter a 9x9 or 8x13 dish and set aside.
In a bowl or large measuring cup add broth and eggs and whisk well.
Heat a medium skillet over medium heat and add sausage. Break up with a wooden spoon and cook, stirring often, until the sausage is cooked through and no longer pink. Transfer to a bowl and set aside.
Add butter to same skillet and melt before adding celery, onion, and garlic. Cook for about 5 minutes until softened. Add fresh herbs, salt, pepper, and poultry seasoning and stir to combine. Add white wine and cook for about 5 minutes more, scraping the pan to loosen any brown bits. Remove from heat.
Add the sausage and vegetable mixture to the bread cubes and toss to combine. Add broth and egg mixture to the stuffing mixture and stir well.
Transfer the mixture to prepared baking dish and bake at 350 degrees F for 30-40 minutes until browned and internal temperature is 165 degrees F.

Notes

Do not refrigerate uncooked stuffing. Once assembled it must be cooked right away.
Wet and dry mixtures can be made ahead and refrigerated separately. Assemble just before baking.
Refrigerate cooked stuffing within two hours of serving and consume within 3-4 days.
To reheat cooked stuffing, cover with foil and place in a 350 degree oven for 20 minutes. Uncover for 5 minutes to crisp the top.

Author: anita | wild thistle kitchen
Prep Time: 30 minutes
Cook Time: 40 minutes
Category: side dish, Thanksgiving
Method: stovetop, baking
Cuisine: American