Michael Mordecai is baker behind The Fairfield Bread Company and the wonderful "Flaxette."
In giving thanks, respect is inherent. Our earth provides for us. We accept these provisions not with greed, but with appreciation. In celebrating food and the bounty of the earth, it is only right to respect the food by utilizing it to the fullest. Using leftovers to create new dishes minimizes waste of food and preparation time.
Leftover stale bread has infinite uses. Hardened crusts and heels are transformed into delicious sweet or savory dishes. But now is the time to make stuffing. Use day-old (or 2 or 3 day-old) bread. Use what you have, crusts and all. If you must buy bread to make stuffing, buy a variety of day-old bread (or rolls) from a trusted bakery. The more varied the types of bread, the better the flavor, although one type will work: white, whole wheat, rye, pumpernickel, or sourdough.