Recipe: Homemade herbed croutons

|October 9, 2011|read comments (0)
Author: Mama's Kitchen

You know how I am when it comes to making things homemade. This is a good recipe that can be made ahead and used for the holidays as well as a quick and easy way to make stuffing/dressing to go with chops, chicken, steaks, etc.

In my house – we love dressing. And I make it all year = not just at Thanksgiving.

These croutons will keep for 2 months, REFRIGERATED. Moisten each 8 cups with 1 cup broth before using.

1 lb. white or wheat bread, sliced, and cubed**
1/2 c. salad oil
1 t. salt
2 garlic cloves, minced separately
2 T. parsley flakes
2 T. onion flakes, crushed
1 t. sage
1/2 t. thyme
1/2 t. black pepper

Preheat oven to 350* F. Into a large bowl, combine bread cubes, salad oil, salt and 1 minced garlic clove. Arrange bread cubes onto 2 cookie sheets. Bake for 25 minutes, until light golden brown and crunchy. Mix together remaining minced garlic clove, parsley and onion flakes, sage, thyme and black pepper; mix in bread cubes. Cool for 20 minutes at room temperature, before transferring bread cubes into airtight containers and refrigerating.

**I've used a combination of breads and rolls including white, sour dough, French, Italian, grain, rye, etc. as well as any homemade breads that I make.


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