Have you signed up for your free “Turkey for Twelve” eBook yet? It’s the perfect Thanksgiving guide for the new holiday host. –>
In it, you will learn:
- How long it takes to defrost & cook your turkey
- How to make stuffing & gravy without harming packaged mixes
- How to make sure your mashed potatoes don’t turn into a paste
- How to form your own cranberry sauce into a shape other than a can
Just sign up for The Old Hen email which will arrive in your inbox every couple of weeks. Everyone’s gobbling it up!
To dry your own bread for your homemade stuffing, just buy a couple of really long French baguettes. If you buy them sliced (the store bakery will do this for you), then half the slicing work is done for you.
Preheat oven to 300° F.
Just cut slices into strips as pictured above.
Place bread in a single layer on a cookie sheet. A couple of loaves may take 3-4 half sheet pans.
Bake for 12 minutes. Turn oven off and leave in oven until the oven has cooled to be sure the bread is well dried.
Drying your bread will help ensure perfect stuffing that isn’t too soggy. Place dried bread in a plastic bag until you’re ready to use it on Thanksgiving Day.
And, contrary to what you might see on the internet, it is perfectly safe to cook your stuffing in the turkey as long as the stuffing and the turkey both reach 165° F.
A fun little side note… this is a great way to save plain French bread for strata or bread pudding too.