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Almost Thanksgiving! Best Bread For Stuffing

ndw3363

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ndw3363 Contributor
ndw3363
Posted

I know it's a little early, but this year I need to do a test run before the big day.  Last year was my first attempt at gluten-free stuffing - I used Udi's I think.  The flavor was good, but the consistency was mush.  I didn't pre-toast the cubes because we never did this with regular bread before.  But I'm thinking that I may have to do that step this year.  What brand have you had the best results with?  I make a very basic bread stuffing (no meat) - just butter, onion, herbs/spices - mom's recipe calls for celery, but I hate it, so since I'm making it for just me, I get to omit it! :-)

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shadowicewolf Proficient
shadowicewolf
Posted

I would like to know as well :)

love2travel Mentor
love2travel
Posted

Make some cornbread and definitely toast it. That makes a huge difference. Or homemade bread so you can tear it into large thick chunks then toast or at least allow to dry on the counter a few days.

IrishHeart Veteran
IrishHeart
Posted

I would do what Love2 suggests !

 

however,  I  have used the Udi's white bread  in my traditional recipe.

 

--but I toasted it in the oven first. 

 

I used this crockpot recipe for a change last year and it was pretty good. again, toast the bread first.

 

not mushy at all

 

Open Original Shared Link

 

edited for clarity*

ndw3363 Contributor
ndw3363
Posted
  • Author

Thank you both!  I did the crock pot thing last year, but did not toast first - that must be the magic trick!  I'll try it this weekend perhaps and see if it works!  Def like the crock pot option since the oven is already spoken for all day on Thanksgiving

moosemalibu Collaborator
moosemalibu
Posted

I would do what Love2 suggests but I  have used the Udi's white bread  also--but I toasted it in the oven first. 

I used this crockpot recipe for a change last year and it was pretty good.

 

not mushy at all

 

Open Original Shared Link

 

Ooohh I am hosting a gluten free Friendsgiving and was wondering what I could do for stuffing. Perfect recipe! thanks for the link Irish!

mommida Enthusiast
mommida
Posted

Don't forget you can switch it up and use rice as a stuffing alternative. 

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LauraTX Rising Star
LauraTX
Posted

I was thinking I will make a batch of BRM cornbread and a loaf of white Udis together in my cornbread dressing.  I figured I would cook the corn bread a little extra and also toast the bread.  What do you think?

love2travel Mentor
love2travel
Posted

I was thinking I will make a batch of BRM cornbread and a loaf of white Udis together in my cornbread dressing.  I figured I would cook the corn bread a little extra and also toast the bread.  What do you think?

Great! I would still allow both breads to dry out in addition to toasting. Tear into large cunks instead of small bits so the likelihood of mushy stuffing is further decreased. It also helps to roast the stuffing (dressing) in a separate pan with turkey drippings. It is safer and is not mushy.

Good luck! I love, love, love to make stuffing.

IrishHeart Veteran
IrishHeart
Posted

Great! I would still allow both breads to dry out in addition to toasting. Tear into large cunks instead of small bits so the likelihood of mushy stuffing is further decreased. It also helps to roast the stuffing (dressing) in a separate pan with turkey drippings. It is safer and is not mushy.

Good luck! I love, love, love to make stuffing.

 

 

she beat me to it ..this is what I was going to day, so I'll just say "I Agree completely". :) and I Love love love EATING stuffing, too.

 

PS if you go the crockpot dressing route, it is great for a big bunch of diners at Thx and it did not get icky or dry while remaining warm.

LauraTX Rising Star
LauraTX
Posted

Yeah I never stuff the bird.  Unsafe, and you overcook the bird.  I may try the crockpot version this year, Because I am playing musical chairs with pans in my oven every thanksgiving, and one year I burnt the stuffing :(  My dear late grandma reminded me of it every holiday, "Laura you are not good at making dressing, yours is bad, let me do it."  LOL.

luvs2eat Collaborator
luvs2eat
Posted

So... if this is my 11th year being gluten-free, this will be my 11th stuffing recipe! Ya know how you have a total memory of how something is supposed to taste and you just can't get past the completely different taste/texture of another recipe? I grew up on Pepperidge Farm stuffing and made it until I had to be gluten-free. I can TASTE it in my head. It was the favorite part of our meal and I made tons extra. I've tried so many different gluten-free recipes. One year I bought Ener-G bread cause lots of peeps said it was the best for stuffing. I cubed it and left it on the counter to dry... and threw it away after the 2nd day cause my whole kitchen smelled so bad!! (Tapioca bread) I've tried corn bread dressing several times and have never gotten it right. I've tried Udi's bread and it was good, but not great. Maybe this year I'll try the crockpot version with Udi's and cornbread.

 

I wish I lived near Philadelphia. My daughter has the most amazing gluten-free bakery and they sell the most amazing French baguettes. I bet they'd be awesome!!

love2travel Mentor
love2travel
Posted

Luvs2eat, I use my homemade baguettes as I do not like Udi's or most others. As you know, baguettes are chewier and less crumbly which makes far better stuffing. I personally would not use any commercial sliced bread for it but that's just me. I like distinct chunks of bread, not mushy stuff.

Wow, would it ever be great to live near a gluten-free bakery. I would be there rather regularly! :-)

Adalaide Mentor
Adalaide
Posted

Luvs2eat, I use my homemade baguettes as I do not like Udi's or most others. As you know, baguettes are chewier and less crumbly which makes far better stuffing. I personally would not use any commercial sliced bread for it but that's just me. I like distinct chunks of bread, not mushy stuff.

Wow, would it ever be great to live near a gluten-free bakery. I would be there rather regularly! :-)

 

I probably sound like a spoiled brat all the times I whine about how the closest gluten free bakery that makes cupcakes is 30 minutes away. There is a bakery like 10-15 minutes away that does breads and cookies but frankly no cupcakes equates to them not even counting as a real bakery in my book. And their bread is only okay. The bread at the bakery farther away is so much better! Alas, who wants to drive 30 minutes for a loaf of bread? 

love2travel Mentor
love2travel
Posted

I probably sound like a spoiled brat all the times I whine about how the closest gluten free bakery that cupcakes is 30 minutes away. There is a bakery like 10-15 minutes away that does breads and cookies but frankly no cupcakes equates to them not even counting as a real bakery in my book. And their bread is only okay. The bread at the bakery farther away is so much better! Alas, who wants to drive 30 minutes for a loaf of bread?

I would easily drive 30 min for a great loaf of bread. The nearest bakery is 3 hours away and it is not even guten free. They offer a gluten-free cupcake one day a week but obviously unsafe for us. Thank goodness I love to bake!

How are your delectable doughnuts? I am very jealous of those thingers.

Adalaide Mentor
Adalaide
Posted

I would easily drive 30 min for a great loaf of bread. The nearest bakery is 3 hours away and it is not even guten free. They offer a gluten-free cupcake one day a week but obviously unsafe for us. Thank goodness I love to bake!

How are your delectable doughnuts? I am very jealous of those thingers.

 

To die for. Having a regular, yeast risen, not cake donut is the most amazing thing ever. And if I had to choose between having a single batch of donuts a year and bread ever... I'd take donuts. In a heartbeat. My next batch I'm going to fill with a Boston Creme filling and dip in chocolate. I usually only make holes but I may try making the flat round donuts without a whole in the middle and see what happens. 

 

You know, it's just a mix you can order online. The shipping thing got straightened out long ago. The company is Gluten Free Heaven. 

love2travel Mentor
love2travel
Posted

To die for. Having a regular, yeast risen, not cake donut is the most amazing thing ever. And if I had to choose between having a single batch of donuts a year and bread ever... I'd take donuts. In a heartbeat. My next batch I'm going to fill with a Boston Creme filling and dip in chocolate. I usually only make holes but I may try making the flat round donuts without a whole in the middle and see what happens. 

 

You know, it's just a mix you can order online. The shipping thing got straightened out long ago. The company is Gluten Free Heaven.

That sounds sublime! I will see what shipping costs are to Canada.
love2travel Mentor
love2travel
Posted

That sounds sublime! I will see what shipping costs are to Canada.

Just checked and the only country option to use is the U.S. Will email to see whether she would ship here or not. Probably very expensive to do so.

mamaw Community Regular
mamaw
Posted

I make  a very basic  stuffing  as  I /we  don't  care  for  nuts, cranberries  & such  in our  stuffing....I  use  any breads  left  in the  freezer ( even ones I  don't  care for) I  always  use  more than  one  brand.. I  toast  them( Cubes) in  advance  until  they are  crisp & dry...throw  in a  plastic  bag  &  put in  fridge ...I  have  used whole  foods sundried tomato/garlic, udi's, &  other  brands  &  mixed  them up. add  sautéed  onions, celery, butter, a  can or so of  chicken broth  with a  beaten  egg  or  two  depending  on how  much I make.. I  use  salt, pepper,  parsley,  a  dash  of  basil  &  that's  it. Put  in a  well buttered  casserole  dish, cover  with foil for  30-35   minutes  take  foil off  &  brown  a  little.. DONE! We  think  adding  different  varieties   of  breads  makes  for  a more  tasty  recipe....

 

Luvtotravel:  What  bakery  in Philly? There  are  several  great ones.....I  travel  across the  state  often....

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