Breadcrumbs, Croutons, Stuffing

Save every end of bread you don’t use, or bread that went stale are dried out in the fridge because there are so many ways to use them!
Bread for Breadcrumbs, Croutons, or Stuffing | Dishin' With Darla

Store bread scraps in the freezer and use in the following ways:

  • Breadcrumbs for meatballs, meatloaf and casserole toppings
  • Croutons
  • Stuffing or dressing for your turkey or hen

The cooking times for each side vary:

  • Breadcrumbs
    • 20-30 minutes
  • Croutons
    • 3 minutes
  • Stuffing
    • 15 minutes

Homemade Breadcrumbs

Homemade Breadcrumbs | Dishin' With Darla

Homemade Croutons

Homemade Croutons | Dishin' With Darla

Breadcrumbs, Croutons, Stuffing

Save every end of bread you don’t use, or bread that went stale are dried out in the fridge because there are so many ways to use them!

Equipment

  • Food processor (for breadcrumbs)

Ingredients

  • About 2 loaves or equivalent
  • ¼ c olive oil (croutons only)
  • ¼ t garlic salt (croutons only)
  • 1 t parsley (dried)

Instructions

Breadcrumbs

  • Pre-heat oven to 300 degrees.
  • Cut bread into chunks.
  • Bake on a baking sheet for 20-30 minutes.
  • Cool and put small batches in a food processor.
  • Process until the consistency of breadcrumbs.
  • Store in an airtight container in the freezer.

Croutons

  • Cut bread into cubes.
  • Cook in hot light olive oil in a pan, turning them quickly.
  • Remove and place on a paper towel to cool off.
  • Sprinkle with garlic salt and/or parsley flakes/Italian seasonings before they completely cool.

Stuffing

  • Pre-heat oven to 350 degrees.
  • Lay bread on a baking sheet.
  • Toast in oven for 5-10 minutes on each side until nicely browned.
  • Cool and crumble.

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