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Choosing the right bread for your stuffing can make all the difference in texture and flavor. This guide will take you through all of the best options, recipe suggestions, and tips for the best stuffing!
One of the questions we get the most around the holiday season is… what bread makes the best stuffing?
You might be thinking, “it’s just bread, how much can it matter?”
Trust me when I say, the bread can make or break your stuffing recipe. Over the years I’ve tried many different types of bread in my stuffing/dressing recipes. Some of them work really well, and some are total failures. You don’t want a gummy mess as a side dish, that’s all I can say.
So I’ve done the legwork for you to help you pick the best bread possible for your specific recipe. There are some surprising winners on this list, and some that are definitely losers that should be completely avoided.
I’m about to break down the best breads for stuffing, complete with all the little tips and tricks I’ve picked up along the way. This is the year you make the best side dish EVER.
What type of bread is best for stuffing?
White sandwich bread
This is the standard bread that is used in most recipes. It is neutral in flavor so it absorbs the flavors of the stuffing really well. Make sure that the bread is stale (or that you dry it out in the oven – more on that below) before using it.
Avoid using the cheaper processed white sandwich loaf of bread like Wonderbread. Opt for a high-quality option with thick, sturdy slices for the best results in a classic stuffing recipe!
Challah
Similar to white bread in texture, this option will make your stuffing richer in flavor with a tender texture. If you want more flavor to your stuffing, this is a fantastic option.
Supermarket “French” style bread
This is NOT a real baguette. Instead, I’m referring to those giant loaves labeled as French bread in the supermarket. It gets mushy very easily so drying out the bread cubes before using them is a MUST. The neutral flavor is really tasty in stuffing. This is the option we usually go for when we make stuffing!
Italian bread
If you like those extra crispy elements in your stuffing, Italian bread is a tasty option for you.
Cornbread
The flavor from cornbread is SO good in stuffing, especially if you are shaking up the standard flavors and opting for bold flavors like green chile. Since cornbread is already moist, it will keep the stuffing moist. This is the best choice for those who like a wet, textured dressing.
Croissants
If I had to choose an overall winner, it would be croissants. I’ve put croissants into French toast casserole and made croutons out of them. They have such amazing flavor and they hold the shape well when you toast the cubes! This is the best choice for anyone who loves some crunchy texture in their stuffing (and anyone who LOVES butter).
Honorable Mentions
There are some more options that others have used in their traditional stuffing recipe, but they are not my personal favorites based on the stuffings I’ve eaten in my lifetime.
English Muffins
The texture is way too chewy and the flavor of the English muffins is too strong.
Bagels
Way too heavy to use in stuffing!
Brioche
I find the flavor to be a bit too sweet, though the texture is really good. It has to be the right recipe for this type of bread!
Real French Baguette
A real French baguette is super crusty, so it’s not going to absorb a lot of moisture. You don’t get a soft and tender stuffing.
Sourdough Bread
Too sour and overpowering in flavor.
Now let’s talk about logistics….
How do you make bread stale fast?
If you don’t have time to get your bread stale, that’s ok! I rarely actually think ahead to do this, so I just add in this quick method to my prep plan.
Cut the bread into cubes or slices, making sure they are of similar size.
Add the bread in a single layer on a baking sheet, making sure the pan is not overcrowded.
Bake at 250˚F for 15 to 20 minutes until the bread is dried out and a light golden brown. Stir the bread halfway through.
Can I use gluten-free bread for stuffing?
Yes, you can use your favorite gluten-free bread for this recipe. I recommend a sandwich bread style for the best results (Canyon Bakehouse Mountain White or Canyon Bakehouse Heritage Style Whole Grain are great options!). Be sure to go through the drying out process outlined above as this will help prevent the bread from becoming too mushy.
My stuffing recipe must-haves
Make sure that you have a casserole dish that you love for any stuffing recipe! I like to use ones that look pretty (even just a standard white casserole dish is nice!) so you can go straight from the oven to the table. You may also need to have foil handy, depending on the recipe.
A large skillet or cast iron skillet is a must to sauté the ingredients like onion and celery for your homemade stuffing recipe.
Grab a chef’s knife and cutting board to prepare the stuffing cubes and other ingredients like fresh herbs.
Use a large bowl from a set of mixing bowls to make the bread mixture before baking!
stuffing must-haves
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Need some recipes?
A classic sage and onion stuffing is simple, familiar, and goes with everything on the table. Just like grandma used to make. This is a great one to prep, place in the freezer, and then bake on the day you plan to serve it!
For a more complex flavor, this caramelized onion, apple, and sausage stuffing is a modern take on the classic side dish. It’s our favorite Thanksgiving stuffing recipe!
If you are curious about cornbread in stuffing, this green chile cornbread stuffing has a ton of southwestern flair with every moist bite.
Looking for more Thanksgiving recipes like sweet potato casserole, mashed potatoes, green bean casserole, pumpkin pie, and turkey? Check out my Thanksgiving archive for everything you need!
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