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This holiday bread mix combines a trio of breads for the ideal texture balance - crunchy edges with soft centers. Crafted with aromatic herbs and garden-fresh veggies, it works beautifully stuffed inside poultry or baked on its own. The generous portion feeds plenty of guests and can be partially prepped beforehand to cut down kitchen time during your family gathering.
Benefits of This Preparation
This bread mixture shines because it maintains fluffiness without turning soggy. Blending cornbread with Italian and French loaves creates deeper flavors than single-bread versions. You can tackle some steps early, and it's simple to tweak the moisture level to your liking. Whether you tuck it inside your bird or cook it separately, this savory side brings the perfect festive touch to your table.
What You'll Need
- Breads: 1 pan cornbread (8x8 inch), 1 loaf Italian bread, 1 loaf French bread - all diced into 1-inch chunks
- Vegetables: 2 cups chopped onion, 2 cups chopped celery
- Butter: 1 cup (2 sticks), for sautéing vegetables
- Broth: 4-6 cups chicken broth, extra if more dampness wanted
- Fresh Herbs: ½ cup snipped parsley, 2 tablespoons finely chopped rosemary
- Dried Herbs: 1 tablespoon basil, 1 teaspoon ground thyme
- Seasonings: 2 teaspoons salt, 1 teaspoon black pepper, modify as needed
How to Make It
- Prepare Your Breads
- Slice all breads into 1-inch chunks. Lay them on baking trays, let sit for 1-2 days until completely dried out. Thoroughly dried bread creates the tastiest mixture.
- Soften the Vegetables
- Heat butter in big skillet over medium flame. Sauté onions and celery 3-4 minutes until tender but not browned. Stir in herbs and seasonings, cook another minute.
- Combine Everything
- Place dried bread chunks in big mixing bowl. Drizzle warm broth mixture in gradually, folding gently. Add just enough liquid to dampen thoroughly without making it wet.
- Brown in the Oven
- Transfer to buttered 9x13 dish. Cook at 375°F for 25-30 minutes until heated through with crispy top. For a softer version, cover with aluminum foil while cooking.
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Perfecting Your Consistency
Folks have different preferences for this dish - some want it airy, others prefer it sturdy enough to cut. The broth amount matters most: begin with smaller amounts and gradually pour in more until it feels just right. Try squeezing a handful - it should barely stick together without dripping. For something wetter, add broth gradually in small amounts. For a firmer result, use less liquid and pack it down before cooking.
Selecting Your Breads
The bread combo makes this dish outstanding. Cornbread adds a touch of sweetness and tenderness. Italian bread contributes heartiness and bite. French bread brings airiness. Cut all pieces uniformly so they cook at the same rate. Slightly stale bread works wonderfully, or you can air-dry fresh slices. Don't grab super fresh bread - it'll turn to mush once the liquid hits it.
Cooking Advice
Baking this mixture outside your turkey gives you better control and consistent results. You'll always get that wonderful contrast between the crunchy top and tender middle. Go with a wide, shallow baking dish to maximize the golden surface everyone fights over. If the top browns too quickly, just loosely tent with foil. For extra crunch, uncover during the final 10 minutes of cooking time.
Make-Ahead Steps
Cut corners by doing prep work ahead. Slice and dry your breads up to 2 days early - store them in paper sacks once they're crisp. Cook your veggies and mix your broth the day before, then pop them in the fridge. Throw everything together right before baking for the best flavor. If you're really rushed, put it all together the night before, but remember to add extra broth since the bread will drink it up overnight.
Storing Leftovers
Leftover bread mixture stays good in your fridge for about 4 days. Wrap it snugly with foil or place in an airtight container. When it's time to reheat, pop it in a 350°F oven for roughly 20 minutes. Splash in a bit of broth if it looks dry. Cover with foil to keep moisture in, then uncover for the last 5 minutes to crisp it up again. Small portions heat up fine in the microwave, but your oven better preserves that nice texture.
Frequently Asked Questions
- → How can I make it vegetarian?
Switch chicken broth for veggie broth—it works great! Mushroom-based broth adds a deep flavor too. Check your bread labels for hidden dairy or eggs just in case. Boost the herb amount since veggie stock's more delicate. For a meaty texture, toss in sautéed mushrooms.
- → What’s the best bread texture?
It needs to be crunchy and super firm—no softness at all. Slice it into cubes, cover with a towel, and leave it out for a day or two. If you're short on time, pop it in a low oven (200°F) for an hour and stir occasionally. Soft bread will make the mix too soggy, so keep it crisp!
- → Want a gluten-free option?
Mixing different gluten-free breads gives the best results. Some types can be overly soft, so toast them longer for better structure. Be sure to check broth and other ingredients for hidden gluten. And since GF bread soaks liquid differently, you might need a little extra for moisture. Browning could take a bit longer too.
- → What can I use instead of butter?
If you're skipping butter, olive oil's a simple swap—just use the same amount. You could also mix oil with plant-based butter for balance. Coconut oil could work but expect a flavor twist. Don’t skip the fat altogether though, since it keeps everything moist. For extra richness, chicken fat (schmaltz) might do the trick!
- → What’s the best way to store leftovers?
Keep leftovers in a tightly sealed container in the fridge for about three days. Reheat it covered to lock in moisture, and if it looks a little dry, add a splash of broth while warming up. A quick broil at the end crisps it up nicely. Also works great stuffed into leftover turkey sandwiches!
Conclusion
Big on bread dishes? Try savory bread salad next or whip up an herb-filled bread pudding. Low effort, delicious results every time!