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Mixing three types of bread makes this old-school Thanksgiving favorite really stand out. You’ll get a crunchy top plus a soft, moist inside no matter if you use it to stuff a turkey or bake it in a pan. It’s loaded with garden herbs and veggies. This makes a big batch, and you can knock out part of it before the holiday, saving you stress when things get busy.
Reasons to Try This
This one stays airy and soft, not dense or soggy. Blending French, Italian, and crumbly cornbread adds way more flavor than just picking one bread. You can prep things ahead, tweak the texture easily to go super-moist or really crunchy, and bake it however you want. Bake it outside the bird or pack it in for stuffing—either way, it brings cozy vibes to your table.
Gear and Ingredients
- Chicken Broth: 4 to 6 cups, use more if you want extra moisture
- Italian Bread: 1 loaf, chunked up into 1-inch cubes
- French Bread: 1 loaf, cut in cubes about an inch big
- Cornbread: 1 pan, baked in an 8x8 dish, cubed
- Butter: 2 sticks, for sautéing all your veggies
- Onion & Celery: 2 cups each, diced small
- Herbs (Fresh): 1/2 cup parsley, 2 tablespoons rosemary, both chopped
- Herbs (Dry): 1 tablespoon basil, 1 teaspoon thyme
- Salt & Pepper: 2 teaspoons salt, 1 teaspoon black pepper—sprinkle until it tastes good to you
Easiest Way to Put It Together
- Bake It Up Golden
- Spoon mixture into a greased 9x13 pan. Bake for about half an hour at 375°F. You’ll know it’s good when it’s golden on top. Want it wetter? Toss foil over it while it cooks.
- Blend Everything
- Gently mix dried bread in a big bowl. Slowly pour warm broth over while stirring. You want it damp, but not drowned.
- Sauté the Good Stuff
- Drop butter in a big skillet, warm it up on medium. Toss in onion and celery, cook till softened (3 to 4 minutes). Add herbs and seasonings—let that go for another minute.
- Prep the Cubes
- Slice all breads into inch-sized pieces. Spread them out on baking trays and let sit for a day or two till they’re dry all the way through. Dries best this way for perfect stuffing texture.
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Perfect Texture Every Time
We all want our stuffing a certain way—super fluffy, or dense so it cuts into a neat square. Broth is what controls this. Start slow, add more bit by bit till it feels just sticky enough to squeeze and have it hold together, but not drip. Like it damper? Mix in extra broth a splash at a time. Want it sliceable? Use a lighter hand with the liquid, and press things into the pan before baking starts.
Picking the Best Breads
Using a combo of breads really changes things. Cornbread brings some sweetness and keeps it moist. Italian gives it a nice chewy bite. French makes it airy. Make sure every cube is around the same size for even cooking. Leaving bread out overnight works just as well—don’t use freshly baked or it turns gummy when you add broth.
Handy Oven Tricks
Cooking this in its own dish (not in the bird) gives you way more control. It’ll be crisp at the top and the middle cooks up just right. Go for a shallow pan so more of the surface browns. If you notice it browning too fast on top, drape some foil over it loosely. For even more crunch, leave it uncovered for the last 10 minutes in the oven.
How to Prep in Advance
You can shave off time by prepping early. Cut and dry out bread up to two days ahead and just stash it in a paper bag once it’s not soft anymore. Cook up the veggies and make your broth mix the day before, and keep that chilling in the fridge. Put it all together just before you bake for best flavor. Super short on time? Assemble it fully the night before—just add extra broth, since the bread drinks it up overnight.
Tips for Leftovers
Store extra stuffing covered in the fridge—it’ll last about four days. Use foil or anything with a good seal. To warm it up, heat in the oven at 350°F for 20 minutes or so, adding a bit of broth if it looks dry. Cover with foil so it stays moist, then bake open for 5 minutes to toast the top. If you’re just reheating a little bit, the microwave works, but the oven keeps it crunchier.
Common Questions
- → How do I make it without meat?
Swap the chicken broth for veggie, or go for mushroom broth for more flavor. Double-check your bread—some brands sneak in dairy or eggs. Amp up the herbs to bring out more flavor. Sautéed mushrooms are awesome for a hearty, meat-free feel.
- → What's the ideal bread texture?
It should be super crisp and dried out—no softness left. Cube it, leave it out under a towel for two days, or bake it at 200° for about an hour, mixing it up now and then. Too fresh and you'll end up with a soggy mess. Not dry enough and it goes heavy.
- → How to make it gluten-free?
Use a blend of gluten-free loaves for better texture. Some get too soft alone. Toast them extra to help hold up. Double-check your broth and seasonings for gluten. Might have to splash in a bit more liquid, since GF bread soaks it up different. And heads up—it could need a little more time in the oven for the top to brown up crunchy.
- → Can't use any butter?
Try olive oil instead, same amount. You can blend oil and plant butter, too. Coconut oil works, but gives it a new flavor. Whatever you pick, make sure you use some sort of fat so it doesn't dry out. Chicken fat makes it rich if you want more flavor.
- → Best way to keep leftovers?
Pop it in a sealed container and it'll hang out in the fridge for up to three days. Heat it up covered so it stays moist—add some broth if it's getting dry. Killer as stuffing in a turkey sandwich the next day. If you like the top crunchy, toss it under the broiler for a few minutes before you serve again.
Final Thoughts
If you're into bread meals, check out herb-packed bread pudding next time. Or turn those herbs into a savory bread salad. Both come together with simple stuff and big taste!