Here’s the trick: leave the oven door slightly cracked for the last five minutes. It lets out moisture and speeds things up.
Don’t walk away! Burned bread cubes are a tragedy. They smell like regret, not stuffing.
When you think they’re done, take one out and snap it in half. It should break cleanly, with a satisfying crack.
How to Know They’re Ready
Touch them—they should feel dry and brittle. If they still feel soft or bendable, they need more time.
Another test: give them a taste. They should be crunchy like a crouton, but not hard enough to break a tooth.
If you’re unsure, bake another 5 minutes. It’s better to over-dry than have soggy stuffing.
How To Make Bread Cubes For Stuffing In Oven at Susan Cochrane blog
