It wasn’t until I started hosting Thanksgiving myself that I really started thinking about stuffing. I quickly learned that there are seemingly endless ways to make it, from recipes studded with sausage or oysters to versions bursting with sweet apples or cranberries—not to mention the ones out of a box.
One question inevitably comes up when I’m at the grocery store: Which bread should I buy? With Thanksgiving just around the corner, I reached out to a few chefs to find out which loaves they use for stuffing and, just as importantly, what they do to it before it goes into the oven.
The Stuffing ExpertsThe Best Bread for Thanksgiving Stuffing, According to the Pros
Sourdough got the most votes from the chefs I spoke with, and its appeal comes down to two things: flavor and texture. Donofrio loves the subtly tangy flavor and says it “gives the stuffing nice depth,” while Sheehan appreciates how “the acidity of sourdough works well to balance the richness of the final result, as well as the overall meal.” Ballam also likes the chewiness of the bread and says it “doesn’t get too soggy when the broth is added.”
The pros all recommend looking for a high-quality loaf rather than overthinking the specific type of sourdough. While some of the chefs (not surprisingly) make their own, a nice store-bought loaf works just as well—in fact, Ballam tends to buy sourdough for stuffing, saying the key is “to get a good quality artisan type.” Sheehan suggests choosing a crusty loaf with caramelization on the crust and a crumb that isn’t too open. “Taste it and see if it is bland or has a good balance of salt and acid. The way your bread tastes in its original state will inform your finished stuffing,” he says.
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Other Great Breads for Stuffing
Sourdough may have gotten the most votes, but it’s far from the only bread that can make great stuffing. Bernstein’s pick is brioche, which she says is “rich and buttery” but mild enough to let the other ingredients shine. “It isn’t trying to be the star of the show. It takes on whatever you season it with, whether that’s sage, thyme, sausage, or something a little more unexpected, and lets those flavors come through instead of competing with them.”
Ruland prefers challah, which she says “has all the versatility of white bread, but with an eggy boost that makes the stuffing just a little bit richer and more satisfying.” Porter, meanwhile, chooses cornbread, a tradition that dates back to her grandmother. But it does require some advance prep: “Bake a pan of cornbread, break it apart, and let it sit out for a couple of days to fully dry out.”
And you don’t necessarily have to choose just one. Ballam often combines sourdough with brioche to add both tang and buttery richness, while Duleavy uses a mix of sourdough, ciabatta, and Wonder Bread. Each plays a different role: “The ciabatta adds a crusty, airy texture, the sourdough gives it density, and the doughier Wonder Bread acts as the glue to hold it all together,” he explains.
The Best Stuffing Starts With Dry Bread
No matter which bread you choose, the chefs agree on one important rule: Start with dry bread. Fresh bread contains too much moisture, which can leave you with dense, soggy stuffing instead of the crisp-on-top, tender-in-the-middle texture you’re after.
Let cubed bread sit out overnight or dry it in a low oven if you’re short on time. Both Ruland and Bernstein recommend baking cubes at a low temperature, around 225°F or 250°F. Donofrio says the bread should be dry enough so “it won’t fall apart or get mushy even when it’s mixed with a lot of wet ingredients.”
Don’t be afraid to prep ahead, too. Sheehan says the flavor of stuffing can actually improve after a few days in the fridge, making it one less thing to worry about on Thanksgiving.
And if you’re still undecided about which bread to buy, remember that there really isn’t one right answer: Sourdough will give you tang and structure, brioche adds richness, cornbread brings sweetness and nostalgia, and a combination can give you a little of everything.
Read the original article on Simply Recipes
