Homemade Stuffing with Sage, Thyme, and Crispy Edges
White and wheat bread are used in this homemade stuffing recipe. I purchase packaged breads that won't crumble when cut into pieces. Using both types of bread in the recipe results in crunchy and soft topping pieces and soft pieces on the bottom of the stuffing dish. Topping pieces are crunchy, and bottom pieces absorb broth and butter. I want both topping and bottom pieces in my stuffing.
