This recipe was adapted from one in the November/December 2011 Jamie Magazine. We have made it at 2 Christmas dinners, 2 Friendsgivings and 1 Thanksgiving. It has become a family standby – it isn’t even in a magazine anymore. That’s how you know it’s good – it is now just a page clipped and saved in a binder.
*Freezing the bread makes it easier to cube. If you are using room-temperature bread, it will smush less if you tear it. For added crunch, you can stir in some chopped pecans, hazelnuts or walnuts before baking.