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Old 10-01-2006, 11:03 AM   #1
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How do I make my own bread cubes for stuffing?

it can't be as easy.. and just cutting up bread into cubes and drying them out can it?

I have been to EVERY store in my city in Canada.. and Have not found ONE bag of dried cubed bread, to make my own stuffing for Their Thanksgiving in October... I asked at every store.. and they look at me like I have two heads.. they say " the boxed stove top is on Aisle 2" ugh! I don't want packaged stuff.. I want to make my own grrr

The bags I used to get in Washington.. were just bread cubes.. with some seasoning of some sort.. help

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Old 10-01-2006, 11:20 AM   #2
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Quote:
Originally Posted by Debbie
it can't be as easy.. and just cutting up bread into cubes and drying them out can it?

help
I am afraid it is just that easy. I will cut and paste a recipe I developed for a herb stuffing, this recipe was developed for a contest, so it may read a bit funny. part way through the recipe I describe how to make the cubes. Simply cut bread in cubes, leave out, covered with a towel or something, for at least one day.

Herbed Bread Stuffing 400 degree oven 9x13 pan


Butter- 4 T. (no substitutes)
Onion- 1 ½ cups, chopped
Garlic- 4 cloves, chopped
Celery- 1 ½ cups, diced
Oregano- ½ t.
Parsley, fresh, chopped, ½ cup
Pepper- ½ t.

Dried bread cubes- 12 cups ½ inch cubed Herb Bread

Chicken Stock 2 cups
Eggs- 3 Large, lightly beaten
Salt 1 t.

Heat butter in skillet over medium heat. Sauté onion, garlic, and celery about eight minutes. Stir in herbs, cook and stir one minute longer. Put bread cubes into a large mixing bowl. Add onion mixture, chicken stock, eggs and salt; toss gently to coat bread. Turn mixture into buttered 9x13 inch pan, cover with foil, refrigerate or bake in a 400 degree oven for 25 minutes. Remove foil and bake another 15 to 20 minutes or until a golden crust forms on top.

This stuffing is sensational with turkey. I always bake my stuffing separate from the bird. I use a bread machine recipe for Herbed bread I found in Quick Cooking’ Collectors edition, page 57. I also use celery I raised and home made chicken broth from the freezer. I frequently make this as a side dish year round! Serving a one-cup serving will give you one bread and one vegetable serving. Family and friends say it is the best stuffing they ever tasted. It is best to start this recipe 2 days before the feast. Dry the bread cubes for one day, assemble it the next day and refrigerate overnight until ready to bake. I adapted this recipe from one found in the magazine, Cook’s Illustrated.
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Old 10-01-2006, 11:21 AM   #3
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Well, I'm afraid to say it is that simple. Sometimes I don't get mine dried out in time so I place them in a single layer on a cookie sheet or a low-sided pan in a 250 degree F. oven, tossing occasionally, until they are dried out.

The seasoning, which to me is salt, pepper, poultry seasoning, thyme, parsley, marjoram, just gets added to your mix.

They say to cut the crust off but I never do.
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Old 10-01-2006, 11:22 AM   #4
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We're really not all "afraid" here Debbie - beth? ...are you afraid? I am sort of I guess
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Old 10-01-2006, 11:25 AM   #5
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well, afraid is not really the correct word/emotion. Sometimes it is scary how easy some things are to make.
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Old 10-01-2006, 11:27 AM   #6
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I would just cut my own bread cubes using a mixture of bread. My favorite is to go to the local grocery store and purchase any reduced priced bread. This way I can enjoy new stuffings every time. Then I just lay them out on a cookie sheet to dry out while I cut up and saute my onions and celery. Then I add a generous helping of butter and some turkey stock, tobasco sauce, worcesteshire sauce, s&p, thyme, basil, parsley, sumer savory, and sage. Adjust to your liking.
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Old 10-01-2006, 11:39 AM   #7
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Oven 325F. Cut up you bread into 1/2" cubes. Drizzle the cubes with olive oil and season wirh salt and pepper. Toss it all up until it's well combined, then spread out on a big baking sheet. Bake until golden and crisp. This will take anywhere from 10 to 20 minutes. Just keep an eye on them. If you don't feel like turning on your oven and are just making a small batch, you can also " toast " your bread cubes in a big skillet over med. heat on the stove.
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Old 10-01-2006, 11:48 AM   #8
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JoAnn -
Quote:
"drizzle with olive oil"
- I do it this way when I make croutons for salads but I've never drizzled with oil when drying out to make bread cubes for stuffing. I can't imagine that it would be bad by any means. I've just never run into that process.

I love to make croutons in a skillet like you mentioned! They are the best!
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Old 10-01-2006, 11:52 AM   #9
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I start out by cutting up about 2 loaves of bread into 1/4- 1/2 inch cubes. Then I get a big bowl and toss them in olive oil until it looks like they all have a nice thin and even coating on them. At this point you can move on to adding herbs, and they will come out a pale golden color. For a deeper golden color I add b/w 1/4-1/2 cup more olive oil.

Once you have your desired amount of oil, it's really as simple as adding the herbs and spices you want, then popping them in the oven. I usually add garlic powder, oregano, salt and pepper, and a smaller amount of paprika for color. This is my basic crouton recipe, but you can alter the dried herbs and spices however you like. Onion powder is nice sometimes, as well as dried basil! Have some fun experimenting with it!

Finally it gets between 12-20 minutes in a pre-heated 350 oven. I use ciabatta for this if possible, but any bread will work.
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Old 10-01-2006, 12:09 PM   #10
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like what herbs do you recommend???


Wow thank you guys for all your help!!!!
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