- Stack 2 or 3 slices of the bread on a cutting board and cut them into ¼-inch thick slices. This is a great way to use up homemade bread that is just on the stale side
- Cut the slices crosswise into ¼-inch cubes. Repeat with remaining bread. You should have about 10 to 11 cups, give or take, of cubed bread.
- Spread the cubed bread on a rimmed baking sheet and bake for about 12 to 15 minutes @350F or until golden brown and well toasted, tossing about halfway through the cooking time.
Save time and toast the bread cubes in advance. After cooling to room temperature, transfer the toasted bread cubes to a plastic storage bag or other airtight container until you’re ready to make the stuffing.
After the toasted bread is cooled , fill 3 – 1 quart canning jars with the bread.
Add to each jar:
1 tsp. sea salt
1/2 tsp. fresh ground pepper
1 tsp dried parsley
1 tbsp poultry seasoning
1 tbsp dried minced onions
1/8 Cup dehydrated vegetable flakes
Vacuum seal the jars and tape a printed instruction sheet to the jar. To use the mix, for each jar, add 1 tbsp butter and 1½ cup stock of choice.
