This Is the *Easiest* Way to Dry Bread for Thanksgiving Stuffing (2024)

FAQs

This Is the *Easiest* Way to Dry Bread for Thanksgiving Stuffing? ›

Let them dry out at room temperature over the next couple days. If you don't have the time, you can speed up the drying-out process by using the oven. Spread the bread out on a baking sheet and bake in a low oven set at 225 degrees for 30 to 40 minutes until dry.

Spread the cubed bread on top of two cooling racks set in two half-sheet pans. Heat your oven to the lowest setting (typically 150°–200°F) and bake for 45 minutes to an hour, or until completely dry. If your oven only goes down to, say, 250°, start by baking for 30 minutes, then check the dryness of a cube or two.

To stale lots of bread slices, position oven racks close together, then place a baking sheet in between them and stand up the slices of bread between the rungs. Warm the oven to 300 degrees and keep a close eye on the slices until they dry and slightly toast. Then the bread is ready to be cut into cubes or used as is.

"If you're using stale bread and adding liquid, there will be nowhere for the liquid to go," says Seixas. "It's like when you're trying to cram more people into a fully booked flight. There's no space for extra moisture to fill." As a result, your stuffing will have a soggy texture.

I wrap the bread (loaf, slice, doesn't matter) in a damp paper towel and microwave for a short amount of time. 10-15 seconds for a slice.

To dry out bread for stuffing, dressing and other bread puddings, cook the plain bread cubes (no oil or seasonings) in the air fryer at 350 degrees F until toasted and dried through, 4 to 5 minutes.

Don't toss that loaf of hardened bread. You can revive stale bread with a little water and a warm oven.

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

The best bread for stuffing is a sturdy loaf with a tight crumb. Bakery French bread, Italian bread, Challah, and Sourdough are all good choices. When you cut up a 1-pound loaf into cubes, it should fit in an even layer on a single half-size rimmed baking sheet.

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

How to dry out bread for stuffing overnight? ›

Cut the bread into 1/2″ pieces and let it sit our overnight to become stale and dry. Dry bread absorbs moisture readily and won't turn to mush as easily as fresh bread. Cornbread, white bread, sourdough and wheat bread all make great stuffing.

Place your bread bag with celery stalk back into the fridge and let it sit for several hours. I have had the best results when it sits overnight in the fridge. Remove your celery stalk from the bag. It should be fairly dry and tough by this point having lost most of it's moisture the bread.