ALL ABOUT BREAD STUFFINGS

In our tests, we found that dry bread cubes are essential when making stuffing because they do a better job of absorbing seasonings and other flavors than fresh cubes. To dry bread, cut a fresh loaf of French or other white bread into ¹/₂-inch slices, place the slices in a single layer on cookie sheets or cooling racks, and allow the slices to sit out overnight. The next day, cut the slices into ¹/₂-inch cubes and allow them to dry in a single layer for an additional night.

If you are in a hurry, place ¹/₂-inch slices of bread in a 225-degree oven for 30 to 40 minutes, or until dried but not browned. Remove the bread from the oven and cut into ¹/₂-inch cubes. You will need a one-pound loaf of bread to obtain the 12 cups of bread cubes necessary for the following recipes.

All these stuffings can be covered and refrigerated for one day. Turn the mixture into a 13-by-9-inch or comparably-sized microwave-safe pan and reheat in a 325 degree-oven or microwave until the stuffing is warmed through before packing it into a bird.

Place any stuffing that won't fit in the bird in a greased 8-inch square baking dish. Drizzle a few tablespoons of melted butter over the stuffing and cover the pan with foil. Bake in a 400-degree oven for about 25 minutes, remove the foil, and bake an additional 15 minutes. All of these bread stuffing recipes make about 12 cups.