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To give the prepared stuffing more chicken flavor use homemade or low sodium chicken broth instead of water or add 1 teaspoon of chicken bouillon granules or base to the water. To make the stuffing melt the butter in a large frying pan and add the onion.
I havent done that before when making stuffing havent noticed any problems.
How to make bread stale for stuffing. Follow this tip. Stale dried-out bread makes the best stuffing. Either dry out your bread starting a few days before you plan to make the stuffing by letting it sit out or if you dont have the extra time cut the bread into cubes and then toast over a low heat in the oven until dry.
Why stale bread for stuffing. Nov 18 2012 0707 PM 6. Whats the point of that.
I havent done that before when making stuffing havent noticed any problems. Want to stay up to date with this post. Im making a stuffing recipe that has you toast the bread prior to making the stuffing.
Traditionally Ive only seen bread dried overnight and then used for the dish. Aside from eliminating those 12 or so hours of prep work. Dry not-chewy bread will also better absorb all of those tasty flavors in your stock resulting in a more flavorful stuffing thats tender on the outside and crisp on the outside so its a.
To make the stuffing melt the butter in a large frying pan and add the onion. Sauté the onion for 3-4 minutes until softened and translucent but not coloured. In the meantime put the breadcrumbs and herbs into a large bowl ensuring the herbs are mixed through and season to taste.
Sourdough makes a slightly tangy and chewy stuffing. Cornbread gives stuffing a light slightly nutty flavor. A southern friend of mine combines two parts cornbread with one part buttermilk biscuits to make a light and buttery stuffing.
Use the kind of bread that appeals to you but avoid packaged croutons because they taste well packaged. Assuming you know in advance that you are in charge of the stuffing at dinner and want to make it on your own pace you can take your chosen bread cut it into cubes and leave it on the countertop for a few days until you get the desired result. It is a good option but requires timing and planning ahead.
Its an excellent use for day-old bread and you probably have most of the herbs and seasonings on hand. To give the prepared stuffing more chicken flavor use homemade or low sodium chicken broth instead of water or add 1 teaspoon of chicken bouillon granules or base to the water.