Once your bread is dry, let it cool completely. Don’t rush this part. Hot bread will steam and get soft again. You just spent all this effort drying it out. Don’t ruin it now. Be patient. Grab a coffee. Pet your dog.
Now, here’s the fun part: taste a cube. It should be crunchy, but not rock-hard. It should snap a little when you bite it. If it’s still chewy, it needs another five minutes in the oven. No shame in a recheck.
When it’s perfect, you can store it in a ziplock bag for a day or two. Or, you know, just use it immediately because you’re impatient. That’s fine too. I get it.
So, you’ve got your dry, crusty, perfectly cubed bread. Now you’re ready. That broth and butter and herbs are about to meet their destiny. And that destiny is a golden, crispy, soul-warming stuffing. You’re welcome.
