In order to get this moist, but not mushy, I used the perfect amount of liquid to bread. While sautéing the veggies, I let the broth and wine cook down enough so that it wouldn't oversaturate the bread when it's mixed together. Your bread needs to be dry before you use it, so when you are mixing in the wet ingredients, you need to give the bread some time to absorb the liquid. Many people judge too soon and add more liquid thinking it will be too dry. If your bread is crumbly after a few minutes of sitting with the liquid mixture, add a touch more liquid and let it sit again. You want it moist but not overly wet.