Directions:
Bread Stuffing
When it comes to making great bread stuffings, packaged bread mixes work well. But, if you're like most cooks, you'll want to create your very own fabulous concoction from scratch. Here are a few helpful hints:
* Use a day-old loaf of firm or dense European-style bread instead of a soft and gooey white bread. Leave the crust on; cut the bread into 1/2-inch cubes and air-dry overnight.
* If you add vegetables or meat to your dressing, be sure they are cooked and cut in relative proportion to the bread cubes.
* Add enough liquid to keep the dressing moist but not soggy.
* Fresh turkey or chicken broth adds a wonderful flavor.
Cornbread Stuffing
For some folks, if it isn't made with cornbread it isn't stuffing. If you're in a rush, packaged cornbread stuffing can be used; however, there is nothing more satisfying and easy than making cornbread from scratch.
A couple pans of cornbread should be made at least a day in advance or weeks ahead and frozen. Cut the bread into cubes and allow them to air dry overnight before proceeding with your stuffing recipe. The Creole Cornbread Stuffing recipe provides an excellent recipe and easy instructions. Once you've got the process down try adding the richness and full flavor of crisp cooked bacon, sausage, or smoked ham, for a more robust filling stuffing.
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