Real bread. I use cornbread. But you have to let it dry out for 2 days and get stale. That way it can absorb the flavors of the broth.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Ugh....Yankees.

The best dressing is made with part seasoned bread crumbs and part southern cornbread, crumbled.

Where did Thanksgiving originate?

Are you really advocating that Yankee T-giving is "more authentic" in some way? Do you also have venison and lobster on the menu?

I think the question is about what tastes better, not what is more "authentic."

Nope, not advocating that at all. Just responding to the "Ugh, Yankees" jab.

It doesn't matter, as long as you're not buying the pre-seasoned stuff. I've done every kind of stuffing there is, from making the bread myself a week before and drying it out, to buying Stovetop. The big difference is in the seasoning. So if you buy dried packaged stuffing bread, just make sure that it's not salted or seasoned in any way. You add all the celery/ onion/ herb (rice/ nuts/ berries if that's your thing) goodness yourself.

I used to freeze ends of loaves - now will just use a loaf of wheat bread that I froze as it was nearing end of date.

On T day I put the slices on a cookie sheet in the oven with the turkey. That dries it out and gives it some crunch.
Rip it up in a big mixing bowl or directly into baking dishes.

Saute chopped onion and celery. Add chicken stock and 1 egg. This liquid gets poured on the bread. If you have it in different bowls you can add different spices and items to make various stuffings. One with sausage and mushrooms another with dried fruit and sliced apples on top and one plain.

Anonymous wrote:

Anonymous wrote:Ugh....Yankees.

The best dressing is made with part seasoned bread crumbs and part southern cornbread, crumbled.

Where did Thanksgiving originate?

Are you really advocating that Yankee T-giving is "more authentic" in some way? Do you also have venison and lobster on the menu?

I think the question is about what tastes better, not what is more "authentic."

Anonymous wrote:Ugh....Yankees.

The best dressing is made with part seasoned bread crumbs and part southern cornbread, crumbled.

Where did Thanksgiving originate?

I use a loaf of high quality white bread..cut it into small chunks and let it sit for about a week in a bowl. I should try it with home baked/no preservative bread so it gets stale faster..

PP again -- it is this recipe:

http://www.realsimple.com/food-recipes/browse-all-recipes/sausage-apple-stuffing-00100000068272/index.html

This year I'm following a recipe from Real SImple magazine. The recipes in that magazine never fail me and are usually delicious.

But this recipe calls for bread from a baguette. That seems like it would have too much crust IMO, so I'm a little nervous about it. ALso the only baguettes I could find were from Wegmans and they are pretty narrow.

What do you all think about stuffing from a baguette?