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The ultimate holiday spread isn’t complete without a giant bowl of stuffing — “or dressing, as we call it in the South,” says Christian Gill, chef and social media and culinary content manager at Spiceology. “If you’re not stuffing the bird, it’s dressing.”
Regardless of what you call it, an exceptional version of this Thanksgiving side starts with your base, so we asked chefs to share their favorite breads for optimal flavor and toasty-tender texture. From tangy sourdough to buttery brioche, here’s what to grab at the store — or make yourself, if you’re an overachiever.
Best overall: sourdough
This slightly acidic, supremely versatile loaf is a favorite among chefs for its complex flavor and robust structure. “For me, sourdough is the best bread for stuffing — the sturdy, chewy crumb soaks up broth without getting soggy, while its tangy flavor adds a depth you don’t get from plain white bread,” says Justin Ferrera, executive sous chef at Fleeting in Savannah, Georgia.
Gabrielle Quiñónez Denton, a 2014 F&W Best New Chef and chef and co-owner of Ox Restaurant in Portland, Oregon, echoes that sentiment. “I love the tangy flavor that it brings to what is traditionally a rich dish, and that bit of chew keeps it from disintegrating into mush when stock is added,” echoes.
To make a stuffing that’s even more “layered and exciting,” try blending sourdough with another bread, suggests Rosie Mitchell, culinary director at Calamigos Guest Ranch in Malibu, California. “Sometimes I’ll mix in a little brioche or challah with the sourdough for extra richness, or even rye if I want a deeper, earthier flavor,” she explains.
There’s a lot of room to experiment with the mix-ins, too: “While sourdough lends itself to most flavor combinations, my preferred stuffing additions are fresh sage fried in butter, melty leeks, crumbled breakfast sausage, and plenty of celery,” says Denton. Freshly grated lemon zest or chopped dried fruit like apricots “can brighten things up too if you want balance,” adds Mitchell.
Tip: Cube or tear your loaf
“Consistent sizing ensures even cooking and predictable absorption across the pan,” explains Gill, who favors uniform cubes. Mitchell prefers tearing her loaf by hand to create greater textural interest: “Those uneven edges toast up differently, so you get some soft, custardy bites and some golden, crispy ones,” she says.
Best for a rich stuffing: brioche
Fluffy brioche enriched with butter and egg isn’t just for sweets like French toast or bread pudding — it also produces a deliciously decadent stuffing. “[Brioche] adds a rich, slightly sweet depth that other breads just can’t match,” says Sam Hazen, executive chef at Palladino’s Steak & Seafood in New York City. “The flavor is luxurious, and it brings a soft, tender texture that really elevates the stuffing into something special.” Potato buns, which are “soft, slightly sweet, and toast up nicely while maintaining great structure,” can work as well, he notes.
Hazen advises using a fresh (rather than stale) loaf, sliced and toasted to deepen its flavor and firm up its texture. Hazen also skips the traditional casserole dish in favor of a more memorable presentation: “One of my favorite tricks is to bake the stuffing in a loaf pan so I can slice it into thick, hearty pieces that pair beautifully with whatever protein I’m serving,” he says.
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