Steve Pope schrieb
> 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.
>
Interesting misunderstanding of "stale bread" on your side of the pond.
You let the rolls (or bread) get stale enough for easy cubing without
creating a lot of crumbs.
Then you dry the cubes in the oven.

Cheers,

Michael Kuettner