Mediterranean-Style Bread Stuffing Recipe (2024)

FAQs

Should I put an egg in my stuffing? ›

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

You can use any kind; store-bought white bread works well and would probably be my #1 suggestion for stuffing. You could also try using cut up dinner rolls, sourdough bread (actually this would be my personal first pick), challah, or anything else you want to experiment with.

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

Any attempts to make stuffing with soft, fresh baked bread will result in a bread soup with a soggy texture. Follow this tip: Stale, dried-out bread makes the best stuffing.

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.

Fully cook raw meat, poultry, or seafood ingredients before adding to stuffing. Combine the ingredients and place them in your bird immediately before cooking. Don't stuff whole poultry with cooked stuffing. In addition to the turkey, the stuffing's center needs to reach 165 F.

Too dry, and your stuffing will be crumbly and bland. While too much liquid will leave you with a soggy, unappetizing dish. "If you're using stale bread and adding liquid, there will be nowhere for the liquid to go," says Seixas. "It's like when you're trying to cram more people into a fully booked flight.

Spread the cubed bread on top of two cooling racks set in two half-sheet pans. Heat your oven to the lowest setting (typically 150°–200°F) and bake for 45 minutes to an hour, or until completely dry. If your oven only goes down to, say, 250°, start by baking for 30 minutes, then check the dryness of a cube or two.

Unlike refined white bread, which can cause rapid spikes in blood sugar levels, whole grain, and whole wheat bread contain complex carbohydrates and fiber. These components slow down glucose absorption, leading to a more gradual and steady rise in blood sugar, making them a better choice for individuals with diabetes.

Yes! You can absolutely make stuffing ahead of time. It's a great way to get a jumpstart on Thanksgiving cooking and it frees up much-needed oven space.

Should you toast bread for stuffing? ›

We start by cubing our bread—for traditional recipes, we favor a simple white sandwich-style loaf—then toast it in the oven at a low 275°F for about 45 minutes, tossing it every now and then to help it dry evenly.

Two to three days before you plan on assembling the stuffing, take a serrated knife and slice the loaf into rough 1/2-inch cubes, crust and all. You can also tear the loaf into pieces by hand for a more rustic look. Spread the bread chunks out on a baking sheet and drape with a clean kitchen towel.

Eggs add richness to the stuffing, and makes it cohere better. I'd use two eggs per pound of bread.

Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.

Plan to serve about 3/4 cup of stuffing per guest. That amounts to roughly 4 cups of prepared stuffing for 5 guests and 7-1/2 cups for 10 guests. However, if you have grand plans for using leftovers in Stuffin' Muffins or turkey potpie with a stuffing crust, feel free to make a little bit more.

Your Bread Is Too Fresh

There's nothing better than soft, fresh bread—except for when it comes to stuffing. If you want your stuffing to hold up and not end up a soupy, soggy mess, make sure your bread is dried out or staled for a few days.

Add Butter and Broth Before Reheating

Often upon refrigeration, the stuffing will soak up any excess moisture and will appear drier than when originally served. Depending on the amount of stuffing you plan to reheat, drizzle a few tablespoons or up to 1/4 cup of chicken or turkey broth into the stuffing to moisten it.