Stuffing: Dry Bread Overnight or Toast in the Oven?
I'm making a stuffing recipe that has you toast the bread prior to making the stuffing. Traditionally, I've only seen bread dried overnight and then used for the dish.
Aside from eliminating those 12 or so hours of prep work (which isn't that big of a deal for me)what is the added benefit to toasting the bread? Does it add an all important flavor component that I've been missing? Additionally, if toasting is the way to go...why have my parents been drying their bread over night all these years? Does it help dry the cubes better, so the stuffing doesn't become complete mush?
I'm clearly over-thinking the one dish I have to make for this holiday. :)