Before you dry the bread, consider a little mischief: Toss the cubes with melted butter (or olive oil) and a pinch of salt. The butter will help them dry to a golden hue and add savory depth. But—and this is crucial—do this only if you plan to use the stuffing within 24 hours. Butter-oiled bread can turn rancid if stored longer. For make-ahead stuffing, dry them naked. Naked bread is honest bread.
What about seasoning? Wait until you make the stuffing to add herbs and onions. Drying bread with sage and thyme sounds fancy, but those flavors can become bitter after oven-drying. Save the herbs for the wet mix—they’ll thank you by tasting fresh.
