Why do you even need stale bread? Because fresh bread is a sponge of sorrow for stuffing. When you pour in that glorious broth, fresh bread turns into a slimy paste that tastes like regret and wet carpet. Stale bread, on the other hand, absorbs liquid like a dehydrated sponge, keeping its dignity while getting deliciously moist. It’s the difference between a pillow fight and a mud fight.
Think of stale bread as a dehydrated flavor-trap. Those dry, craggy surfaces grab hold of butter, sage, and turkey drippings and never let go. Fresh bread just gives up and dissolves into a sad, doughy puddle. You don’t want a puddle. You want a flavor fortress.
