-2 teaspoons poultry seasoning
-2 teaspoon garlic granules 
-1 teaspoon onion granules 
-1 teaspoon dried tarragon (optional) 
-1 teaspoon dried sage 
-1 teaspoon salt
-1 teaspoon dried parsley (optional) 
-A few turns of the pepper grinder (optional) 

How To:
1.  Cut the bread into your cube size of choice (small, medium, or large).  I like to cut them smallish.  
2.  Transfer the cut bread cubes into a large bowl.  Add in all the above seasoning and toss.  
3.  Drizzle on the olive oil and toss - WELL!  Make sure everything is well coated - toss with hands for best results.  

Okay, here are the two methods for drying...

Method #1
1.  Preheat oven to 200 degrees 
2.  Arrange all the bread cubes on two baking sheets in a single layer - do not overcrowd (use whatever baking dish/sheet you have, glass will work well too).
3.  Bake for 25 minutes.  Check the bread at this point for crisp level.
4.  Bake in additional 5 minute increments until they are completely dried out - taking care to not burn.  Toss the bread cubes around if needed.  
5.  Remove from oven and transfer the bread cubes to a bowl. 
6.  I recommend making these a few days in advance.  It won't hurt to leave the baked bread cubes out in the bowl until you are ready to make the stuffing - the additional drying time helps remove ALL moisture.

Method #2
1.  Place cut and seasoned bread cubes into a dehydrator in a single layer (I use this dehydrator).
2.  Dehydrate on 145 degrees for 12 hours (basically overnight).
3.  Transfer to bowl and cover until ready to use.  

Notes: 
*I use this or this bread (I prefer the white loaf)!
*Please adjust seasoning to your bread weight.  If the bread you purchase weighs more, then add in slightly more seasoning and oil. *And remember to always add your seasoning, salt, and pepper to taste.  Upon making any recipe, always test for spice level.  We all have different preferences and palates, so be your own best taste testing advocate in the kitchen.   
*This recipe makes 7 cups of dried bread cubes/crumbs