Seasoned Stuffing Bread Cubes

seasonedstuffingbreadcubes Once I started drying my own bread cubes for my stuffing, it took my Thanksgiving stuffing recipe to new heights. Learn how to dry your own bread for DIY stuffing cubes and win Thanksgiving this year and every year.

10 cups Bread cubes (check your stuffing recipe for how many cups you need and see notes below for how many cubes each type of bread yields)
2 Tbsp. olive oil, per sheet pan of cubes
1 tsp. dried thyme, per sheet pan of cubes
½ tsp. dried sage, per sheet pan of cubes
½ tsp. salt, per sheet pan of cubes
½ tsp. black pepper, per sheet pan of cubes

Preheat your oven to 350°F (180°C/160°C fan, Gas Mark 4).

Slice your bread into approximately ½" cubes. Spread the cubes on parchment-lined cookie sheets, not too tightly packed. I usually fill up about 4 large sheet pans but it really depends how big a crowd you are feeding.

Pour about 2 Tbsp. of olive oil over each tray of cubes and sprinkle your dried herbs - thyme, sage, salt and pepper or whatever flavourings you have chosen. Mix the cubes all around to distribute the flavors. If your corn bread is really crumbly, be gentle and don't mix too much but I personally like some of those bread crumbs in my stuffing too.

Bake for about 15 minutes, checking at about 10 minutes for doneness and to mix around. Cubes should be browned but not completely dark. They will firm up when you take them out.

These can be made several days in advance and stored in a bag or container on the counter or in the pantry.

Makes 12 servings.

Cook's Notes:

How many cubes will your loaf of bread yield? This sage sausage stuffing recipe asks for 16 cups of cubes. Many stuffing recipes ask for 10 cups of cubes. Extra cubes will last in a sealed container or in the freezer so if you make more than you need, that's ok.
- One medium-sized 16" loaf of challah yields about 10 cups of cubes.
- One 8x8" pan of cornbread yields 9-12 cups of cubes.
- Six slices of sourdough bread yields about 4 cups of cubes.
I line my sheet trays with parchment for easy clean-up. I also mix my bread cubes with the seasoning and olive oil right on the parchment-line sheet tray. One less bowl to wash.
If you make your own bread, feel free to make it a couple days ahead if that helps you space out your cooking. You're going to be drying the bread out anyhow - doesn't have to be fresh from the oven - in fact, it's better if it's not. It's easier to cut and handle dryer bread.
This recipe has my approximations and choice of seasonings - don't be afraid to experiment with other herbs and spices and don't be concerned if you under season them or even over season a bit. When you mix all the stuffing ingredients, you can adjust the flavour again.
Cornbread: I make a sage and olive oil cornbread for my bread cubes but you can purchase pre-made cornbread or make a boxed-mix and that will work too!
Challah: Bake one of my challahs (this recipe for the rolls minus the filling and formed into one loaf is perfect) or grab a pre-made loaf at the store. Whatever works best with your schedule and skill set.
Sage: I happen to grow sage in my garden but dried sage is just fine. Remember around Thanksgiving time, the popular dried herbs like sage and thyme often sell out at the store so stock up early. Remember that dried herbs are more flavourful than fresh and you will use a bit less.
Thyme: Dried thyme or fresh will work - just follow the same advice I mentioned above under sage. Also remember you may adjust the choice of seasonings to fit your recipe and flavour profile.