Ogen suggests the best types of bread for stuffing are ciabatta or baguette, as their lean texture absorbs fats better while remaining light.
To ensure optimal texture, stale bread should be used in stuffing. It’s crucial for absorbing flavors and avoiding a soggy side at dinner.
When preparing stuffing, it's beneficial to buy bread in advance to allow it to stale overnight, or alternatively, bake it to dry.
The crusty exterior of ciabatta or baguette helps maintain structure, making them superior to softer breads such as brioche in stuffing.
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