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You get crunchy tops and a soft inside by mixing three types of bread for this Thanksgiving favorite. Full of fresh herbs and veggies, it's just as tasty baked on its own as tucked inside your bird. There's enough here for a big group, and you can handle some parts beforehand so you're less rushed on the holiday.
Why Pick This
This one stands out for lightness—never turns into a soggy mess. Combo of cornbread, Italian, and French bread packs extra flavor compared to only using one. You can prep some bits way ahead and easily tweak how wet or crunchy you want it. Whether you fill your turkey or bake on the side, it'll bring that cozy holiday vibe to your table.
Stuff You'll Need
- Butter: 1 cup (2 sticks), gets your veggies sautéed
- Dried Herbs: 1 tablespoon basil, 1 teaspoon ground thyme
- Fresh Herbs: ½ cup chopped parsley, 2 tablespoons minced rosemary
- Breads: 1 pan cornbread (8x8 inch), 1 loaf French bread, 1 loaf Italian bread—all in 1-inch cubes
- Seasonings: 2 teaspoons salt, 1 teaspoon black pepper, add more if it needs it
- Vegetables: 2 cups diced celery, 2 cups diced onion
- Broth: 4-6 cups chicken broth, splash in extra if it feels dry
How You Do It
- Bake It Off
- Spoon everything into a buttered 9x13 dish. Bake at 375°F for 25-30 minutes. You'll see the top get crunchy and golden. If you want it softer, just throw foil on top as it cooks.
- Mix Everything Up
- Start with the dried bread in a big bowl. Gently pour in the warm broth and stir it around. Stop adding liquid when it feels moist but not falling apart.
- Handle the Veggies
- Drop your butter in a big skillet over medium heat. Toss in onions and celery, let them soften for 3-4 minutes. Not looking for color—just tender. Dump in your herbs and seasonings, stir for another minute.
- Dry Out the Bread
- Chop all your bread into cubes, each about an inch big. Spread them on trays and let them sit for a couple days so they're dried out. This bit matters a lot.
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Perfect Texture Tips
Everybody's got a favorite feel—fluffy or solid enough to slice. Getting the broth amount right is everything. Start low, keep adding until the mix just sticks if you squeeze it, not dripping. Too dry? Splash in another ¼ cup at a time till it comes together how you like. Want a firmer bite? Use a bit less, pack it down in the dish before baking.
Pick Your Bread Mix
Using all three kinds is the trick here. French bread keeps things light. Cornbread adds a bit of sweetness and softness. Italian bread brings structure so it doesn't get mushy. Make sure they're the same chunk size so everything cooks evenly. Go for bread that's a bit old or let fresh bread dry out on the counter. Super fresh bread just turns to mush, so avoid that.
Baking Know-How
If you cook the whole thing outside the turkey, you'll get that awesome crisp top and even baking every time. Shallow pans work better for a nice browned top. If it browns up too quick, just lay some foil on top part way through. For extra crunch, take the foil off those last 10 minutes.
Prep Ahead Tricks
Make life way easier by prepping bits in advance. Chop and dry bread two days early, and once it's dry tuck in paper bags. Sauté the veggies and put together the broth mixture a day before, stash it in the fridge. Bring it all together just before it goes in the oven—that keeps it tasting fresh. If you're tight on time, mix it up the night before, but pour in extra broth since the bread soaks tons up overnight.
Saving Extras
Store any leftover dressing covered in the fridge for up to four days. Use foil or a container with a snap-on top. When you want more, warm it in a 350°F oven about 20 minutes. Looks dry? Splash in a bit more broth. Heat under foil until the end, then go uncovered for five minutes to crisp it up. Microwaving works in a pinch, but popping it in the oven keeps the right crunch.
Frequently Asked Questions
- → Can I make it vegetarian?
Try veggie broth instead of using chicken. Toss in some mushroom broth for good flavor. Watch the bread—it sometimes sneaks in eggs or dairy. Cover it in extra herbs to kick up the taste, since veggie broths run lighter. Sautéed mushrooms can fake the meaty feel, no problem.
- → How dry should bread be?
Bread's gotta be hard all the way through. Every piece should crack, not bend. Cut it up and leave out for two days with a towel over it. Oven works too: pop it in at 200° for about an hour, stir here and there. Don't use bread that's still soft—that only leads to gummy dressing. Not dry enough? Dressing comes out heavy and dense.
- → Need it gluten-free?
Use a bunch of gluten-free breads for best results. Most get too mushy by themselves. Give them a bit more toasting to hold up. Double-check your broth and spices for hidden gluten. Might soak up more or less liquid than regular—so go slow with broth. You might also bake it a bit longer to crisp up the top.
- → No butter - what works?
Switch it up with olive oil—it’s dairy-free and easy. Just swap the same amount as the butter. Some folks go half oil and half plant-based butter. Coconut oil gives it a different flavor, so try a little first. No matter what, you need some fat to keep things moist. Try chicken fat (schmaltz) if you’re feeling fancy for extra taste.
- → How do I save leftovers?
Stuff leftovers into a sealed container. They’ll be good in the fridge for three days. Warm them up with a lid on top so they don't dry out. If things seem dry, splash in some broth when you're reheating. Makes killer turkey sandwiches the next day. Want extra crunch? Broil for a minute or two before serving again.
Conclusion
If you love any kind of bready side, try making an herb-packed bread pudding soon. Savory bread salad is awesome too! Both are super simple—you just need good bread and flavorful herbs.