Thanksgiving Stuffing help

This is what I got from the food network below. I have a question though, when it says 2 loaves of oven-dried white bread, what does that exactly mean? What is the size can I use? What is oven dried white bread? What's an alternative I could use?

Everything else seems straight forward other than the bread and how much...the description is too vague.





2 loaves oven-dried white bread (recommended: Pepperidge Farm)
2 cups cooked white rice
1 sleeve crushed saltines
1 pound bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
Salt and freshly ground black pepper
1 teaspoon dried sage leaves
1 tablespoon poultry seasoning
3 eggs, beaten
1/4 stick butter, melted
Mushroom Giblet Gravy, recipe follows

Preheat oven to 350 degrees F.

Crumble oven-dried bread into a large bowl. Add rice and saltines.

Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.

Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.

 

www.epicurious.com

 

Set the oven to 200 and let the bread 'dry out'. You don't want your bread to have that regular moisture. I would think 2 loaves of bakery regular bread would be ok to use in place of.

 

no need to dry out the bread. if you did...tear it into bite size pieces, lay out on sheet pans and put in lowest oven setting possible. toss it regularly until it's dry. all you're trying to do is make it stale

i use fresh, white bread, celery, onion and green bell pepper...the trinity. tear the bread (2 loaves) into bite size piecs, add vegies and pour on two sticks of melted butter....salt, pepper, celery salt and you're done. Wrap it in foil and bake @ 350 for 45 minutes....before the bird is done.

 

This could be a great R&R thread.

 

Save the liver!!

 

use a bag of regular and a bag of cornbread stuffing from Pepperidge Farm and combine them

then add your liquid, celerly, onion and greenpepper and what ever else on your list

key is add liquid a little bit at a time because there is noting worse than your dressing becoming a big blob of wet mush

 

rice?

 

Can I use 6-8 slices of white bread instead?