“You want a bread that dries out easily,” Elizabeth notes. Our Pullman Loaf, which also happens to be an enriched dough, does the trick. In this case, Elizabeth suggests popping your Pullman pieces in the oven to dry it out. This isn’t a leave-it-out-on-the-counter to dry situation. An oven-dry is not only quicker, it provides a crunchier texture. Leaving bread out to dry causes the starch to crystalize and may lead to a tougher bite at the end of your fork. Oven-drying allows the bread moisture to evaporate while toasting it for that crispy, crunchy crust everyone loves.
While you can neatly cube each slice into symmetrical pieces, there’s no need to spend the extra time on precision. There’s still mashed potatoes and greens and pumpkin pies to make! Simply tear up the bread.
Everybody has their own way of enjoying stuffing; as a side, forking it straight from the casserole dish while sitting on the kitchen counter (just me?), stuffed inside turkey or re-heated the next day for leftover sandwiches. If you’re going to go the route of Pullman Loaf Stuffing, Elizabeth recommends calling us at August First to request an unsliced loaf. This way you can cut thick slabs to construct the perfect leftover sandwiches. We’re taking orders for Thanksgiving Dinner Rolls, bags of Pumpkin Donuts, and mini Vermont Maple Biscuits!
The Recipe We Love
Bon Appetit’s Classic Herb and Fennel Stuffing
This recipe works harmoniously with our Pullman Loaf. Make it the most Vermont stuffing ever by using local fennel, celery and herbs!
We’re getting the leftover sandwich party started early over here at August First. Our Turkey Gobbler is our sandwich special for the next two weeks! It features turkey, cranberry sauce, mayo, mesclun and Pullman Loaf Stuffing! Visit us to get an early taste of Thanksgiving and, if you like what you taste, take home a Pullman loaf to recreate this side magic for your family and friends. We’ll be closed Thanksgiving Day through Sunday, December 1st. Reserve your bread now!