No need to wait around for bread to go stale.
In my family, stuffing is the undisputed star of the Thanksgiving table. We want it fluffy and custardy on the inside, crisp and browned on the outside, and in a great enough volume that we'll have leftovers for days. In other words, we take the components pretty seriously, and it all starts withMost recipes will tell you that your very first step is setting your loaf out on a counter for a few days and letting it get nice and stale. But you know what? Screw most recipes.
Drying bread is a matter of extracting moisture through evaporation—the crumb's structure remains intact, but it becomes stiffer and crisper thanks to all that moisture loss. Staling, on the other hand, encourages the migration of moisture from swollen starch granules into airy pockets within the bread. Those starch molecules then, yielding a texture that's tough rather than cracker-y.
This Thanksgiving, skip the waiting and planning that staling demands, and pop open your oven instead. We start by cubing our bread—for traditional recipes, we favor a simple white sandwich-style loaf—then toast it in the oven at a low 275°F for about 45 minutes, tossing it every now and then to help it dry evenly. This technique allows the full loaves to absorb a whopping four cups of rich and savory chicken or turkey broth.
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