This How-To Make Bread Cubes for Stuffing is the first step in making stuffing.
Separating this process into a separate blog post is a way for me to more efficiently explain my stuffing-making-method.
And considering stuffing itself is considered a food group in my house…it deserves all the love and attention I can provide.
I find whole French or Italian Loaves, Ciabatta, Brioche, or even dinner rolls or bagels cut or torn into bite-sized pieces work well. I’ve even used flavored artisan breads like rosemary garlic or sourdough. Shoot for at least two varieties when making stuffing.
Recipe Tip – a few days or even weeks in advance of making stuffing – watch the day old bread shelf at your local market. You can often find high quality artisan loaves reduced from $4.99 to $0.99. Just pop them in the freezer until ready to make cubes. Or go ahead and cut and dry the bread as outlined below and then freeze. This is a great time saver!
The MOST IMPORTANT thing is to dry the cubes thoroughly before assembling the stuffing. The bread must be very dry in order to absorb the buttery herby broth.
Air Dry Method
Once you have either cut or torn your bread into bite-sized cubes, spread onto baking sheets. Air dry them on the kitchen counter for a day or two (loosely covered with a clean tea towel).
Oven Dry Method
Spread cut or torn bread cubes onto baking sheets and bake in a low oven (275 deg. F.) for about 45 – 60 minutes, stirring occasionally. You want hard, crunchy, very dry bread cubes but not browned.
Storing Bread Cubes
Once dry, it’s best to use the bread cubes within two days or seal tightly in plastic bags and pop in the freezer. Bread cubes can be stored in the freezer for 2-3 months.
Then when you’re ready to make heavenly Herb Browned Butter Stuffing you just pull the prepared cubes out of the freezer, allow them to come to room temperature, and prepare for stuffing love!
All my best,