Cubing Bread for Stuffing

My stuffing recipe is pretty conventional.  I use wheat bread rather than cornbread.  I just use one pound of my basic sourdough.  There probably are easier ways to make bread cubes, but I just cut up a stack of three (or maybe four) slices.  There are usually about eight slices in one pound.

More than a few slices gets hard to handle, but three cuts well.  I slice them both directions; the stack usually holds together through most of the process although it can start to fall apart as more cuts are made.

Then the cubes themselves need to be baked at 350 for at least 20 minutes to dry it for stuffing.

Cutting up a pound of bread takes about 20 minutes, so the whole process lasts an hour or less.

This is one of the Thanksgiving Day chores--although it can be made at any time, I usually only do stuffing once per year.