Instructions

1. Cut the sliced bread into 1/2-inch cubes using a serrated knife. If you have fresh bread, spread the cubes out on a rimmed baking sheet and let them sit at room temperature overnight.

2. Coat the bread cubes with a thin layer of vegetable oil after they firm the next day. You can either moisten a paper towel with oil and pat the bread cubes gently, turning them over on the pan frequently, or spray them using an oil spritzer or spray bottle. Don't saturate the bread cubes; you only want a thin covering of oil to bake into them.

3. Transfer the cubes to a mixing bowl and sprinkle and then toss them with coarse salt, if desired. You can forgo the salting and instead add the salt to the stuffing when you make it.

4. Add freshly minced herbs and spices to the bread cubes while tossing them, if desired. Again, you can instead add the fresh herbs when you cook the stuffing. Stuffing mixes commonly use spices that complement poultry, such as sage, thyme, rosemary, garlic powder and onion powder, but you can use any spices you like to build a flavor that goes with a different protein, such as duck or pork.

5. Place an all-metal wire grid on top of a rimmed baking sheet and spread the bread cubes out in an even layer on top of it. Set the oven to the warm setting and slide the bread cubes into it on the middle rack.

6. Dry the bread cubes in the oven until they harden or brown, whichever occurs first. Ovens' warm settings sometimes vary, but you can expect the bread cubes to dry out and brown moderately after about 2 hours.

7. Take the bread cubes out and let them reach room temperature. Store the bread cubes in an airtight container for up to 3 weeks, or until they start to crumble readily.