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This comfy holiday side uses three kinds of bread to get just the right crunch up top and a soft, flavorful center. You’ll toss in fresh herbs and veggies. Make it right in your bird or in its own pan. Parts can even be done early, so you don’t have to scramble last minute. There’s plenty here for a hungry group.
Why Pick This
This one really stands out because it always turns out light and never stodgy. By mixing cornbread, French, and Italian bread, you get way more flavor than just using one. You can prep the veggies ahead, too. It’s simple to adjust how wet or crunchy you want it—just tweak the broth. Doesn’t matter if you stuff or bake on its own, this is that finishing touch for the holidays.
Stuff You’ll Need
- Seasonings: 2 teaspoons salt, 1 teaspoon black pepper, or whatever tastes good
- Dried Herbs: 1 tablespoon basil, 1 teaspoon thyme (ground up)
- Fresh Herbs: ½ cup chopped parsley, 2 tablespoons rosemary (finely chopped)
- Broth: 4 to 6 cups chicken broth, grab extra if it seems dry
- Butter: 1 cup (2 sticks), goes with the veggies
- Vegetables: 2 cups celery (diced), 2 cups onion (diced)
- Breads: 1 pan cornbread (8x8 inch), 1 loaf French bread, 1 loaf Italian bread—cut everything into 1-inch chunks
How To Do It
- Bake Until Gold
- Spoon the mix into a buttered 9x13 in dish. Pop it in the oven at 375°F for 25 to 30 minutes until toasty. Want it moist? Foil on top helps. If you like crunchy, go without.
- Mix Things Together
- Dump your dried bread cubes into a giant mixing bowl. Slowly add your warm veggie-and-broth mix, gently folding it in as you go. Stop pouring when it’s as soft as you like but not wet.
- Get Those Veggies Cooked
- Plop the butter in a big skillet over medium. Sauté onions and celery for about four minutes, just enough to soften them up. Mix in all your herbs and seasonings, giving them a minute to blend in.
- Prep the Bread
- Chop your breads into cubes—about an inch each. Spread them out on sheets and let them hang out for a day or two until they’re dry as toast. Drier bread works way better for this.
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Nailing the Texture
People all like this a different way—some want it to hold a shape, others want it super soft. Broth’s the key: go slow and keep checking as you add more. Squeeze the mix; it should just stick but not drip. Like it wetter? Pour in another splash, about a quarter cup at a time. Firmer? Back off on liquid and press it in the pan before baking.
Your Bread Choices
Different breads change everything. Cornbread keeps it sweet and soft. French bread is fluffy. Italian bread is sturdier with a nice chew. Chop them up so pieces are close in size—they’ll bake evenly and not get mushy. Day-old is awesome, or dry it out yourself. Skip using super soft bread, or it'll get soggy fast.
Oven Tricks
Baking this on its own (not in the turkey) means you get delicious crust and a soft inside every time. Pick a shallow pan so more of the top gets crispy. If it’s browning too much, just toss on some foil. For extra crunch, leave the foil off for the last little bit.
Plan Ahead
Get ahead by cutting up your bread and letting it dry a couple days before. Keep dry cubes in paper bags. Sauté veggies and make the broth mix up to a day early—stick it in the fridge. Put it all together last minute for freshest flavor. In a rush? Mix it all the night before, just save a bit more broth for the next day since the bread gets thirsty.
Saving Extras
Toss leftovers in the fridge, good for four days if covered tight. Reheat in a 350°F oven about 20 minutes, with a splash of broth if it feels dry. Foil helps stop drying out, then crisp it up foil-free for the last five minutes. Smaller servings heat fine in the microwave, but baking keeps everything just right.
Frequently Asked Questions
- → Can it be vegetarian?
Replace chicken stock with veggie broth. Add mushroom broth for extra depth. Double-check breads for dairy or eggs. More herbs can boost flavor when using lighter broths. Sautéed mushrooms bring a hearty texture without meat.
- → How dry is perfect?
Completely crisp! No soft spots at all. Cube it, then let it sit for 2 days under a thin cloth. Or bake in a low oven (200°F) for about an hour, stirring often. Too fresh, and it'll turn out soggy. Dry bread is the secret to fluffy stuffing.
- → Is it gluten-free friendly?
Go for a mix of gluten-free breads for the best outcome—some types are too soft alone. Bake them longer for a firmer texture. Double-check stocks and seasonings for gluten sneaking in. Gluten-free bread drinks up liquid differently, so adjust to avoid dryness. May take longer to crisp the top nicely.
- → No butter—what can I use?
Swap in olive oil for dairy-free stuffing. Same amounts as butter. Some like plant-based butter or a blend of oils. Coconut oil works but changes the flavor a bit. You need some fat to keep it moist—chicken fat could even add more flavor.
- → What’s the best way to save leftovers?
Store in a sealed container in the fridge up to 3 days. Reheat covered, adding a splash of broth if it gets dry. Great for making turkey sandwiches or crisping up under a broiler for a crunchy texture before reheating!
Conclusion
If bread-based dishes delight you, try baking savory herb bread pudding next time. Or toss dried bread with fresh veggies for a flavorful salad twist! These both shine with pantry staples you already have.