How do you dry bread for stuffing?

It couldn't be easier! Simply cut all the bread slices into large cubes & place them on a large sheet pan. Let them sit out at room temperature overnight. If you don't have the time, you can also place the sheet pan in the oven at 250 degrees F for 1 hour to dry out the bread.

What type of bread is best for making dressing?

ANY kind of bread will work! We love to use a bread mixture, so feel free to pick-up sourdough bread, french bread, sandwich bread, white bread, even gluten-free bread!

BEST Stuffing Recipe (how to make stuffing)

Description

The only stuffing recipe you will ever need! Classic, delicious flavor and perfect for Thanksgiving Day or any holiday!

Ingredients

Scale

5 tablespoons butter, divided (regular or vegan)
2 teaspoon garlic, minced
1 cup celery, minced (about 3 stalks)
2/3 cup yellow onion, minced (about 3/4 yellow onion)
13–14 cups bread, cubed (dried out)*
1/2 tablespoon celery salt
1 teaspoon garlic powder
3 tablespoons ground sage
1 tablespoon dried parsley leaves
2 tablespoons dried rosemary – crush in hands before putting in
2 teaspoons dried thyme leaves
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 teaspoon dried tarragon
1 teaspoon dried marjoram
1 teaspoon dried oregano leaves
2 cups chicken broth (or turkey)

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Instructions

Ensure bread is cubed and dried out – see Notes.
Preheat oven to 350 degrees F.
Bring a large cast iron skillet to medium-high heat. Add 2 tablespoons of butter and let melt. Add garlic and move around pan until fragrant, approx. 1 minute. Add celery and onion. Move around pan until onion softens, approx. 1-2 minutes.
Spray a 9×13 baking dish with olive oil. Place bread cubes, garlic, celery, onion, celery salt, garlic powder, ground sage, parsley, rosemary, thyme, salt, pepper, tarragon, marjoram and oregano in the baking dish. Toss to combine.
Pour 1/2 cup of broth at a time over the mixture, stirring it in well. Continue adding 1/2 cup broth at a time until bread is moist (but not super soggy). You may not need to use ALL the broth. Taste and adjust any seasoning, as desired.
Melt the remaining 3 tablespoons of butter and pour evenly over top. Cover with aluminum foil.
Place in oven, middle rack, for 30-60 minutes. Remove aluminum foil and bake an additional 10-15 minutes.
Remove and let cool slightly. Serve with homemade turkey gravy!

Notes

Bread: I love a mix of different kinds of bread in my stuffing, if possible. I like to use white, whole wheat, etc. Also, If you forgot to leave your bread out overnight you can dry it out in the oven. Place cubed bread on baking sheets and place in oven at 250 degrees F. Let dry out for approx. 1 hour or so, stirring occasionally.
Food processor: I highly recommend using the food processor to mince your onion and celery. Just add and pulse a few times – such a time saver!
Prep Time: I only included active prep time in the listed prep time. I didn’t include the time necessary to dry out the cubed bread.
Slow Cooker: want to free up some valuable oven space – try our Crock Pot Stuffing!
Storage: store stuffing leftovers in airtight container in the refrigerator for up to 3-4 days.
Make Ahead: you can definitely make this ahead of time – make as directed a day or two prior to when you need it. Store in fridge covered tightly in foil. Place in oven with foil still on and warm up at 350 degrees F.

Nutrition

Serving Size: 6 oz
Calories: 317
Sugar: 3.6 g
Sodium: 924.1 mg
Fat: 6.2 g
Carbohydrates: 54.4 g
Protein: 11.5 g
Cholesterol: 11.6 mg