STUFFING TIPS I

You want to make home made stuffing, so you go to the store and go to the bread aisle….. My oh my…. Lots of choices!

For starters, you don't want the cheapest bread that you can find. The more inexpensive breads lack the volume that is needed to make good firm stuffing.

You will want to pick sourdough, white, french, wheat, or sandwich bread. Give the bread a gentle squeeze. If it isn't real firm, but soft and squishy, you aren't going to want it for your stuffing.

Once you get it home grab the good ol pizza cutter or sharp knife and cut each piece of bread into about 3/4" cubes.

Let sit overnight uncovered on the counter, or you can bake at 350 for 15 to 20 minutes.

I prefer the overnight method as the bread has time to totally dry out letting it absorb all the moisture from your stuffing recipe.

You can prepare your stuffing at least 12 earlier than when you plan on baking your bird. Just prepare all of the dry ingredients and set aside, then prepare all of the wet ingredients and place in a covered container in your refrigerator. Just before you are ready to start cooking, just both the wet and the dry together.