The ultimate holiday spread isn’t complete without a giant bowl of stuffing — “or dressing, as we call it in the South,” says Christian Gill, chef and social media and culinary content manager at Spiceology. “If you’re not stuffing the bird, it’s dressing.”
Regardless of what you call it, an exceptional version of this Thanksgiving side starts with your base, so we asked chefs to share their favorite breads for optimal flavor and toasty-tender texture. From tangy sourdough to buttery brioche, here’s what to grab at the store — or make yourself, if you’re an overachiever.
Best overall: sourdough
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This slightly acidic, supremely versatile loaf is a favorite among chefs for its complex flavor and robust structure. “For me, sourdough is the best bread for stuffing — the sturdy, chewy crumb soaks up broth without getting soggy, while its tangy flavor adds a depth you don’t get from plain white bread,” says Justin Ferrera, executive sous chef at Fleeting in Savannah, Georgia.
Gabrielle Quiñónez Denton, a 2014 F&W Best New Chef and chef and co-owner of Ox Restaurant in Portland, Oregon, echoes that sentiment. “I love the tangy flavor that it brings to what is traditionally a rich dish, and that bit of chew keeps it from disintegrating into mush when stock is added.” echoes.
To make a stuffing that’s even more “layered and exciting,” try blending sourdough with another bread, suggests Rosie Mitchell, culinary director at Calamigos Guest Ranch in Malibu, California. “Sometimes I’ll mix in a little brioche or challah with the sourdough for extra richness, or even rye if I want a deeper, earthier flavor,” she explains.
There’s a lot of room to experiment with the mix-ins, too: “While sourdough lends itself to most flavor combinations, my preferred stuffing additions are fresh sage fried in butter, melty leeks, crumbled breakfast sausage, and plenty of celery,” says Denton. Freshly grated lemon zest or chopped dried fruit like apricots “can brighten things up too if you want balance,” adds Mitchell.
Try it: Martha Stewart’s Fruit and Nut Stuffing
Tip: Cube or tear your loaf
“Consistent sizing ensures even cooking and predictable absorption across the pan,” explains Gill, who favors uniform cubes. Mitchell prefers tearing her loaf by hand to create greater textural interest: “Those uneven edges toast up differently, so you get some soft, custardy bites and some golden, crispy ones,” she says.
Best for a rich stuffing: brioche
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Fluffy brioche enriched with butter and egg isn’t just for sweets like French toast or bread pudding — it also produces a deliciously decadent stuffing. “[Brioche] adds a rich, slightly sweet depth that other breads just can’t match,” says Sam Hazen, executive chef at Palladino’s Steak & Seafood in New York City. “The flavor is luxurious, and it brings a soft, tender texture that really elevates the stuffing into something special.” Potato buns, which are “soft, slightly sweet, and toast up nicely while maintaining great structure,” can work as well, he notes.
Hazen advises using a fresh (rather than stale) loaf, sliced and toasted to deepen its flavor and firm up its texture. Hazen also skips the traditional casserole dish in favor of a more memorable presentation: “One of my favorite tricks is to bake the stuffing in a loaf pan so I can slice it into thick, hearty pieces that pair beautifully with whatever protein I’m serving,” he says.
Try it: Smoky Chorizo Stuffing
Best for Southern-style dressing: cornbread
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“For Southern-style dressing, it’s all about buttermilk cornbread,” notes Gill. “That touch of tang from the buttermilk and the natural sweetness and texture of the cornmeal give you something both nostalgic and highly functional.” He adds that “it crumbles just enough to catch gravy but still delivers big on flavor and moisture.” Cornbread also makes a great counterpart to other breads like sourdough, contributing “sweetness and richness to complement [the] slight acidity,” says Ferrera, who uses brioche for the same reason.
Try it: Cornbread Dressing with Pecans
Tip: Toast or dry your bread
“Well-toasted bread is what gives stuffing that irresistible contrast between a soft, flavorful interior and a golden, crunchy top,” notes Ferrera. Denton’s preference is to cube the bread in advance and leave it out at room temperature for a few days to dry out. “If I don’t get around to that, then I’ll dry the cut bread in a low oven so that it readily absorbs all the buttery aromatics and deep flavors of homemade stock.”
Most versatile: baguette
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This crusty, chewy French loaf may not immediately come to mind for holiday cooking, but its sturdy structure holds up well when baked — a big plus for stuffing. “I love using bread that has a good amount of strength and can stand up to a long cooking time,” says Andrew Buie, pastry chef at Cúrate Bar de Tapas in Asheville, North Carolina, who’s also a fan of sourdough. “Ultimately, I use whatever bread is becoming stale and combine it with a baguette.”
Baguettes also serve as a versatile canvas for a range of ingredients. “This is why I like using a baguette for my stuffing, because I can use any flavor combination that I want,” says Buie. “My favorite is rosemary and olive oil with a little bit of lemon zest.”
Try it: Shiitake Mushroom and Fresh Herb Dressing
Best for an Italian-inspired stuffing: focaccia
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“For a more traditional dressing, focaccia is my go-to,” says Gill of the rich, airy, crisp Italian bread. “It has a pillowy yet resilient structure that absorbs broth and aromatics without breaking down into a soggy mess. Flavor-wise, it carries seasoning beautifully.” Case in point: Gill incorporates Spiceology’s pizza seasoning blend into his focaccia-sausage dressing to “bring a little Italian holiday energy to the plate.”
When combining breads, Gill mixes in a small amount of rye for earthy contrast. “It’s the savory equivalent of rye whiskey meeting rosemary bread, and it absolutely sings with a good stock and butter.”
Tip: Add enough (but not too much) stock
“The key is adding just enough stock so the bread soaks it up without going soggy,” Mitchell points out. For more control over absorption, Denton recommends gradually stirring in the stock instead of dumping it in all at once. “I don’t want it to be too soggy, but the bread should be just soaked through so that when you bake it in the oven, it’s nice and moist underneath a crunchy, toasty topping.”