Toast Bread for Stuffing

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Not all toast bread is equal. Go for a hearty white sandwich loaf. The cheap, fluffy kind is actually perfect.

Why? Cheap bread has more air. More air means more broth-capturing crannies. It’s a soakfest waiting to happen.

Texas toast or potato bread? Yes, please. Their density adds a buttery richness. It’s like stuffing on steroids.

The Secret Technique

Don’t just dump cubed toast into your pan. Toast it twice. Seriously. Cube it first, then bake those cubes at 300°F for ten minutes.

This creates a sturdy interior. It won’t collapse under the pressure of stock and eggs. It’s the unsung hero of texture.

You want your stuffing to hold its shape. A collapsed stuffing is a sad, soupy mess. No one wants that.