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

FAQs

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

Here's how to do it: Keeping the bread in a single layer and baking it low and slow is the best way to go. Cut the bread into 3/4-inch cubes and put them in an even layer on a sheet pan. Bake at 300°F for 40 minutes, giving them a stir every 10 minutes or so.

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.

Simply chop (or even better, tear) your bread into bite-sized pieces, spread them on a baking sheet, and cook them in a 250° oven for about 45 minutes. All of that moisture will be gone, the bread may even take on a slight toasty flavor, and your stuffing will be the perfect texture. So there you have it.

Giving your bread a quick bake in a 350ºF oven will starve it of its moisture—which is exactly what you're looking for. Cut your loaf into evenly sized cubes or slices (depending on what you're making), and toast them, dry, for 15 to 20 minutes, or until lightly golden brown. Proceed with your recipe.

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.

Bread can become too dry if it's baked too long, and this can add to a crumb issue. While your recipe may work wonderfully at 350 degrees Fahrenheit for 40 minutes in someone else's oven, you may need to make adjustments.

Follow this tip: Stale, dried-out bread makes the best stuffing. Either dry out your bread starting a few days before you plan to make the stuffing by letting it sit out or, if you don't have the extra time, cut the bread into cubes, and then toast over a low heat in the oven until dry.

If you don't want to take up space in the oven, you can always leave the bread out on the counter to dry. A day or two before you assemble your stuffing, cut the bread into cubes. Then, lay the cubes onto sheet pans and let them dry out at room temperature for 24 to 48 hours.

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.

What makes bread go stale faster? ›

Refrigeration accelerates bread staling, speeding up the recrystallization of amylopectin and amylose. Unless you need stale bread for French toast, it's better to store your bread at room temperature. Or better yet, try freezing your bread.

Commercially baked breads and rolls can be stored at room temperature for 2 to 4 days or 7 to 14 days in the refrigerator. Bread products retain their quality when stored in the freezer for 3 months. Any breads containing meat or hard cooked eggs must be refrigerated within 2 hours.

If you use a pan that is too big, the bread will be flat and dry. If you use a pan that is too small, the bread will bulge with a rounded top or overflow the pan. Most pans include the size on the bottom of the pan, but you can measure it yourself using a ruler. Muffin tins are often used.

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.