*When selecting a bread, you may assume that you want a fancy artisanal variety. However, think of the bread as being a vehicle for flavor, rather than adding flavor. Artisanal breads are generally chewy and have larger holes - not ideal for soaking up the surrounding flavors and adding a custard-like consistency. Likewise, whole-grain bread is too rough in texture. Believe it or not, the secret to amazing dressing is a simple good-quality white sandwich bread! It's soft, pillowy, and has a fine hole structure, which makes for better flavor absorption and retention. I used a nice loaf of white bread from a bakery.
* The bread should be dried out before using. This allows for better absorption while retaining the breads structure - the perfect dressing will allow for maximum retention of liquids without becoming a big pile of mush. You'll want to cube and toast the bread in a 350 degree F oven for 7 - 8 minutes.
**If you are making this dressing for the
Roasted Turkey Roulade, do not bake the dressing (omit step 6).