10 cupsBread cubes(check your stuffing recipe for how many cups you need and see notes below for how many cubes each type of bread yields)
2tablespoonsolive oil per sheet pan of cubes
1teaspoondried thyme per sheet pan of cubes
½teaspoondried sage per sheet pan of cubes
½teaspoonsalt per sheet pan of cubes
½teaspoonpepper per sheet pan of cubes
Preheat your oven to 350 degrees regular or 325 degrees convection.
Slice your bread into approximately ½ inch 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 tablespoons of olive oil over each tray of cubes and sprinkle your dried herbs - thyme, sage, salt and pepper or whatever flavorings 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.
How many cubes will your loaf of bread yield? My sage sausage stuffing recipe asks for 16 cups of cubes. Many stuffing recipes will ask for around 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 size 16 ounce loaf of challah will yield about 10 cups of cubes
One 8X8 pan of cornbread will yield 9 - 12 cups of cubes
Six slices of sourdough bread will yield 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. Easier to cut and handle dryer bread.
These are 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 flavor again.