Turkey could be the signature dish of Thanksgiving dinner, however let’s be actual. We’re all right here for the perimeters — notably stuffing (or dressing, which is an entire different debate).
Whether or not it’s cooked contained in the turkey or served in a separate baking tray with a superbly crisp prime layer, stuffing is as intently related to this vacation because the chicken itself. A fast Google of “best Thanksgiving stuffing recipes” will pull up hundreds of strategies for making this side-dish MVP, however all of them name for one non-negotiable ingredient: bread.
The selection of stuffing bread usually comes all the way down to taste preferences, cultural connections and regional traditions. To assist with this difficult resolution, we enlisted a gaggle of cooks from everywhere in the United States to advocate their favourite kinds of bread for stuffing and to inform us precisely why these kinds are the proper carbohydrates for this iconic Thanksgiving dish.
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Regional Favorites
Cornbread is widespread amongst Southern cooks … however there’s a caveat.
When you’re making stuffing (or “dressing”) within the Southern United States, cornbread is mainly a required ingredient. All of our interviewed Southern cooks known as this bread important on the subject of executing well-worn household recipes. In addition they praised the distinctive taste and texture of cornbread stuffing: “The flavor is the main reason why we use cornbread in our dressing. The texture of it also helps it to hold moisture a lot better than other breads,” stated Chaz Lindsay, proprietor and govt chef at Pulito Osteria in Jackson, Mississippi.
However whereas the moisture retention of cornbread permits it to absorb turkey drippings and convey quite a lot of savory taste, it’s additionally fairly straightforward for this spongy bread to lose its construction. That’s why our Southern cooks all advisable combining cornbread with different heartier bread kinds to realize an ideal mix. “I like to use a mix of cornbread and regular white bread. The white bread will act as the binder, as the cornbread is too crumbly to act alone,” defined Greg Garrison, govt chef at Repeal 33 in Savannah, Georgia; Prohibition in Charleston, South Carolina, and Prohibition in Columbia, South Carolina.
Marcus Woodham, govt chef of The Bower in New Orleans, Louisiana, additionally stands behind the white bread-cornbread hybrid mannequin for stuffing, telling us that it’s particularly essential to “blend in some cubed white bread with the cornbread if you’re stuffing the bird.”
Challah is eggy and absorbent, and it faucets into New York culinary tradition.
Now we transfer on to my private favourite stuffing base: wealthy and egg-dominant challah bread. Challah is a vacation stuffing basic amongst residents of the Northeast, particularly those that hail from the New York metro space.
“Challah is my favorite bread for stuffing. Its slightly sweet flavor and rich, eggy texture add depth to the stuffing, and it holds up beautifully when mixed with broth and aromatics without turning mushy,” stated Ruben Ruggier, govt chef of the InterContinental New York Barclay in New York Metropolis. He went on to clarify challah’s cultural relevance in NYC: “In New York, where Jewish culinary traditions are deeply woven into the food culture, challah was a staple at many holiday tables. That regional influence definitely shaped my preference for using it in stuffing.”
A basic Midwestern turkey stuffing requires white bread.
In lots of Midwestern states, the stuffing bread of selection takes on a simple and easy-to-access type: white sandwich bread. “I’m a purist. Simple white bread is best for a ‘classic’ stuffing,” insisted Jason Dady, chef/proprietor of Jason Dady Eating places in San Antonio, Texas. White sandwich bread advantages from its impartial taste; it gained’t interrupt the opposite taste parts of the stuffing, however its density will cease it from falling aside underneath the load of turkey drippings, broth, sausage and/or greens.
Though Dady at present lives in Texas, he’s a Midwest native, and he informed us that “growing up in central Nebraska, the tradition was to put the [white] bread out the day before in the cool air of the porch, allow it to air dry, and then — most importantly — the bread must be hand-torn. The bread should be very dry, but it should not crack.”
Italian bread is a favourite stuffing materials amongst Italian-American households.
In areas of the nation with massive Italian-American populations (like New York Metropolis, for instance), Italian bread is understandably the go-to bread for vacation stuffing recipes. “Growing up in an Italian household, Italian bread was always readily available,” stated Paul Neidermann, chef of The Buccaneer Waterfront Bar & Grill in Palm Seashore Shores, Florida. Fortunately for Niedermann, his chef coaching later led to a deeper appreciation for Italian bread (other than “this is what was around the house when I was a kid”). He informed us that “as a chef, the reason why I like using this bread is because it’s not sweet compared to a brioche. The type of bread tends to be a better vessel for whatever flavoring you want to add to your stuffing, be it sausage, oysters, or whatever you desire.”
On a textual degree, Niedermann talked about that “the bigger the air pockets in the bread, the more it tends to absorb more liquid when it dries out.” As a result of Italian bread has sizable pockets, “it gives you a much more moist and flavorful stuffing.”
Joe Isidori, chef and founding father of Arthur & Sons in New York Metropolis, provided a plug for a particular fashion of Italian bread that he views as the only option for stuffing: “I like to use an Italian Pugliese style loaf of bread for my stuffing. I keep it whole and just cut it into nice chunks to make the stuffing. That way, I can ensure great flavor, awesome texture, and a nice bite from that hearty rustic crust on the Pugliese bread.”
Cooks’ Favorites, Regardless Of The place You Stay
Brioche is a great selection for a buttery and indulgent stuffing.
Now we transfer away from regionally particular bread decisions and on to breads that our cooks universally see as strong stuffing alternatives. The primary is the French bread often known as brioche, most well-known for its heavy butter and egg yolk content material. “Brioche adds the richness and buttery consistency you want in a good stuffing,” stated Michael Reed, proprietor and chef of Poppy & Seed in Anaheim, California, by means of endorsement.
Yoonjung Oh, govt pastry chef of Hive Hospitality in Washington, D.C., and Florida, additionally helps brioche on this stuffing-bread debate, agreeing that its smooth texture and buttery style “soaks up all the flavors from the herbs, onions, and turkey juices without getting soggy. Its subtle sweetness also adds a nice balance to the savory ingredients.”
Sourdough stuffing holds its construction nicely, even when it’s cooked contained in the chicken.
Other than brioche, essentially the most upvoted stuffing fashion we obtained from our chef survey is that pandemic-era phenomenon: sourdough. “I love using a sourdough loaf for stuffing. Its hearty crust and open crumb structure hold up moisture, absorbing all the aromatics and stock without turning mushy. The slight tang of the sourdough also balances the richness of the turkey and butter, giving the stuffing more depth and character,” defined Camila Olarte, govt chef of Laurel at Balfour in Miami, Florida.
