For the best filling, keep the bread dry rather than dry

whether to call stuffing or dressingsoup-soaked bread dishes are a Thanksgiving must-have. The “dressing” is always made with cornbread and the “stuffing”‘ is usually made with some kind of white bread, usually sandwich bread. However, no matter what type of bread you start with, it must be ready to receive liquids, which is achieved through drying or staleness. Don’t let it dry out, think it over-Dry bread will give the filling a better texture (it will take less time).

What is the difference between drying and aging?

Drying is the simple act of removing as much moisture from the bread as possible, usually in a low-temperature oven, to create crispy, cracker-like cubes. The moisture evaporates, but also moves from the expanded starch granules into the airy spaces of the crumbs and into the crust of the bread. Instead of crispy little cubes, you get leathery, crunchy bits that don’t absorb the gravy very well. This is not what I personally want for my favorite bread-based side dish.

how to dry bread for stuffing

Luckily, drying the bread takes much less time than drying, which can take days, so you don’t have to worry about “forgetting to dry the bread” and “forget to take the turkey out of the freezer”

Start by cubing the bread into bite-size pieces, then dry in a 275°F oven for 45 minutes, tossing with a spatula every 10-15 minutes to dry evenly.according to serious dietthis technique gives “about 2.5 pounds of bread” the ability to “absorb a whopping 4 cups of rich, flavorful chicken or turkey broth.”CThe point is to eat bread cubes that can absorb a lot of soupso I call this a “good way” and “what I’m trying to do” from now. “