Should I include the crust of the loaf of bread in a stuffing recipe?

Question

I'm cutting up my own bread for stuffing. I've bought a very nice 7 grain sourdough loaf but unlike wonder bread or packaged bread, the crust takes up a large portion of the loaf and is tough. Should I not use the crust when I cut up my loaf into cubes. I'm worried it will make the stufing too hard to chew.
Also, how much stock should I use? I have about 5 cups of bread cubes and also some corn bread in there. I want a nice combo of crusty and soft stuffing. I don't want mushy stuffing.
Thanks

Answer 1

Best Answer - Chosen by Asker

If the crust is tough and chewy, I wouldn't put in much.

One thing I've done in a pinch is grate the crust so there's still some tough chewy-ness to it, but less, before cubing it.

Asker's Rating:

Asker's Comment:

That's a good idea about grating it if you are in a pinch. Thanks.

Answer 2

I wouldn't use 7 grain bread for stuffing. I only buy (and eat) wheat bread, but for my stuffing I use white bread and I use the crust. If I have any rolls left over I use them too.