Don’t use fresh, squishy sandwich bread. It’s too soft. Go for a crusty loaf like sourdough, French bread, or even brioche. The sturdier the crumb, the better it holds up.
Cut your cubes to about ¾-inch. Too small and they turn to mush. Too big and they stay dry. Uniformity is your friend here, but don’t stress—rustic is charming.
Cook In / Dine Out: Rye Bread Stuffing
Want an extra flavor boost? Toast the cubes with herbs. Before drying, toss them with melted butter and dried sage, thyme, or rosemary. The aroma alone will make you feel like a kitchen wizard.
The “Oops, I Forgot” Master Plan
If you’re staring at fresh bread right now with turkey in the next hour, microwave it. Cut it into cubes, spread on a plate, and nuke for 30-second intervals. Stir between each round. You’ll have dry bread in under 3 minutes.
Pro tip: Let it cool completely before mixing with your broth. Hot bread absorbs liquid too quickly and will turn into paste. Patience is a virtue, even in emergencies.
