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.