Holiday Cooking | November 6, 2013

Bread Cubes for Stuffing

Every year in November, I start my preparation early so I can make Bread Cubes for Stuffing. It’s easy to make your own bread cubes instead of buy them already prepared. Making your own Bread Cubes for Stuffing involves cutting up bread, placing it in the oven, baking for a while to dry out, completely cooling and then bagging until you are ready to use!

Bread Cubes for Stuffing

Hey there. You and I have been friends for a long time now. You know what to expect this time of year. Thanksgiving talk.

I’m going to start out the month with a post about making your own Bread Cubes for Stuffing. I believe stuffing, not turkey, is the crown jewel of an amazing Thanksgiving feast! I purposely make huge batches so I can eat it for days after the celebration. If you are scratching your head and asking “what’s wrong with instant stuffing out of a box?” We need to have the talk.

Bread Cubes for Stuffing

Yes, that talk.
Never, ever, use pre-made “just add water and serve” boxed stuffing.
Homemade. Your new mantra. Homemade. Homemade. Homemade.
Homemade= a new life.
Your new life starts with a simple task. Drying bread.

Soon, your tired bread will look like THIS. And taste like heaven. In the form of homemade stuffing.

Bread Cubes for Stuffing

Every time you have extra bread sitting around the house and you know you aren’t going to eat it all up before it gets stale, cube it and bake. Every time you have spare bread (Baguettes, French bread, Sandwich bread, rolls, Artisan bread) cut it up. Never have leftover bread? You can buy a loaf or two next time you’re at the grocery and use it for this recipe.

Bread Cubes for Stuffing

It’s that simple. I prefer a thick slice white or french bread loaf. I prefer bread that is not the typical light and fluffy store brand dollar a loaf variety. In Utah, I recommend Granny Sycamore bread, I like to buy a loaf of white and wheat as well. Nothing with seeds, or too heavy. I also like French Bread when I make Bread Cubes for Stuffing.

Here are a couple of recipes I’ve posted in past years. The first is my mom’s tried and true (for over 50 years) Apple and Sausage Stuffing. It’s simple, delicious, and it’s on our holiday table every year. If you are looking for a beginner dressing that will become your family favorite, this is it.

Bread Cubes for Stuffing

The second recipe is a less traditional, but delicious Artisan Stuffing with big chunks of mushrooms, onions, Italian Sausage, cornbread, Artisan, French Bread and fresh herbs. It’s fresh and fun and a nice addition to your traditional feast.

Hope this post helps you in preparation for Thanksgiving and in making Bread Cubes for Stuffing! If you have a favorite stuffing/dressing you’d like to share, post  in the comments, we would all love to see what you’re planning for the big day…

Bread Cubes for Stuffing

5 from 6 votes

Bread Cubes for Stuffing

Author abountifulkitchen


  • Loaf of Artisan or French Bread or any other type of leftover bread or rolls
  • Olive oil
  • sea salt and fresh ground pepper


  1. Cube the bread, spread out onto a large cookie or baking sheet.
  2. Drizzle with olive oil.
  3. Sprinkle with sea salt and fresh ground pepper.
  4. Bake in 250 degree oven until bread is lightly toasted and completely dried out.
  5. About 1-1 1/2 hours, depending on density of bread and oven.
  6. Cool completely, bag until ready to use.

Recipe Notes

-Also delicious as croutons. If you are making croutons, drizzle about 2-3 tablespoons olive oil in a non stick pan. Place the bread cubes in the pan and cook over medium to medium high heat, tossing as the bread cubes are cooking. Sprinkle with Sea Salt and fresh ground pepper.

-Save the crumbs as well to use in dressing.-You may also up the temp on the oven to 300 and bake for about 30-40 minutes.

-Olive oil is not necessary, I usually drizzle olive oil on one loaf of french bread, but not on the other loaves. 

28 thoughts on “Bread Cubes for Stuffing

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

  1. Last year was my first year making stuffing and I made it with dinner rolls which I had cut up and dried in a similar way. I’m going to try this recipe for my dinner rolls this year. I can’t imagine doing it any other way now in seeing the prepared bags of bread cubes at the store just looks like wood chips to me now.

    1. Annie, Dinner rolls are perfect for stuffing. And I lol when I read the wood chips comment! So true. Happy holidays!

    1. Hi Kari,

      I have done both and found over the years that baking in oven give a more consistent dry product in the end!
      Thanks for reading ABK,

  2. When we moved to the Bay Area I put a California twist on our family favorite stuffing recipe by using Boudin’s sourdough rounds. I added dried cranberries, cashews, and tons of fresh herbs. I’ll never go back!

  3. 5 stars
    I used your method for making the bread last year. I went a step further, and added my poultry seasoning with the salt and pepper. The stuffing was my best ever, and I’ve been making it for 55 years! We sampled the bread after it was seasoned, before I ever got started making the dressing. It was the first item we ran out of, and also the one thing that tops my husband’s list for what we want this year. I just now forwarded this to my daughter. Thank you, Si. I’ll be making the yams and apples again, too.

    1. I like your method of seasoning it with poultry seasoning, Sharryn. That sounds delicious! Thanks for sharing, I love hearing all the different variations people use.

  4. 5 stars
    With all the dietary restrictions that my family and I have this is the first time for me to make my own bread cubes for stuffing. I added some sage and the aroma in my home is delightful! Thanks for posting and teaching this old dog a new trick! 😋

    1. Hi Kathy, it depends on the recipe on how much bread to cube. You can store leftover cubes in the freezer. Thanks for asking!

  5. 5 stars
    So my deepfreeze kicked the bucket and I have ten thousand loaves of bread! I decided to bake croutons for stuffing but need to know how long they will keep and how I should store them for the best shelf life possible??

    1. Hi Krystal, I’m sorry to hear about your deepfreeze. I wouldn’t keep the croutons in the freezer for more than 6 months. Hope this helps!

  6. 5 stars
    This is a must do for thanksgiving!! I make the ABK no fail French bread then make these cubes for stuffing. It seriously makes the most amazing stuffing ever.

  7. Hi Si,
    This looks delish and I would love to try this at Thanksgiving. Due to a limited amount of room in my oven, any chance you’ve tried this in a crockpot?


    1. Hi Dena, I usually bake it, but I think making any of my stuffing recipes in the crock pot would turn out great! Thanks for asking,

  8. Hi! Thanks so much for your recipe! I was wondering if I can make these cubes now and leave them bagged for the two weeks prior to Thanksgiving? Or would you recommend freezing them instead?

  9. Use leftover hot dog and hamburger buns as well. Better than letting them get moldy. I keep making the cubes and adding to my bag to use.

    Here’s a family favorite recipe:

    Bacon Herb Bread Dressing:

    1/2 lb. cubed and fried bacon, reserve the fat–Add butter if necessary to have 1/2 cup of fat to saute onion and celery
    1 medium onion, diced
    1/2 cup celery, finely diced
    1-1/2 tsp. dried thyme
    1-1/2 tsp. dried sage
    1 tsp. poultry seasoning
    3/4 tsp. freshly ground pepper
    Salt to taste.
    About 10 cups of dried bread cubes
    1 well-beaten large egg
    2 cups hot chicken, turkey, or vegetable broth

    Add bread cubes to bowl. Toss with seasonings except salt.

    Fry bacon until crisp and add with slotted spoon to seasoned bread cubes and toss together.Reserve the bacon fat–add butter if needed to bring fat to 1/2 cup.

    After frying bacon, saute onion and celery in bacon fat (plus additional butter if needed) until soft.

    Pour all vegetables, including the fat, to bread cube and bacon mixture. Toss together

    Pour broth gradually, stirring to moisten all. Depending upon the level of dryness, you may not need all of the broth. Just add enough to moisten without making the mixture soggy. Let set a few minutes. Since the bacon is salty and also many broths, adjust with additional salt to taste if necessary.

    Add in beaten egg and toss to coat.

    Turn into a greased casserole and cover with lid or foil.

    Bake at 350 degrees for 30 minutes. Remove cover and bake an additional 5 to 10 minutes to form crusty top.

    Makes about 12 o 14 servings.

    Additional add-ins: May add diced apple, raisins, toasted chestnuts or other nuts of choice, craisins