Goomba38 > wrote:

>Steve Pope wrote:

>> I don't have too much to add to what everyone else will say, other
>> than avoiding stovetop brands, and making such the ingredents (bread,
>> celery, onion, sage, vegetable stock, olive oil or butter) are good
>> quality and fresh. Avoid things like stale powdered sage, canned
>> chicken broth, low quality bread -- I use half each of sourdough
>> french bread and whole wheat loaf bread from a good bakery.
>> Do not purposefully use stale bread, and do not use bread crumbs --
>> bread should be lightly toasted then diced, not crumbed.

>I always cube my bread the night before and let sit in a large bowl or
>pan covered by a tea towel to stale up a bit.

Overnight would not be a problem (and gets some of the prep out of
the way). Bread that is many days stale is I think unappetizing,
even made into stuffing.

Steve