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  1. I LOVED my mom's dressing. She used fresh sandwich bread that she tore up right before she added the rest of the ingredients. She might make the dressing a day or two ahead, but I don't ever remember her drying out her bread.

  2. I take a loaf of gluten free bread, toss it with poultry seasoning and garlic powder then dehydrate it for 4 hours or so for the same affect. And then freeze. So on the big day all I have to add is shallot, celery, butter and broth.

  3. My stuffing recipe (that seems to go over well) involves a loaf of good white bread and a half loaf of a fine textured whole wheat bread done like this! The wheat bread adds a small but nice variation in texture and a bit more of a toasted grain flavor. Really love this technique no matter how you do it.

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