Fine Herbs Croutons for Stuffing
From: James, North Dakota, USA
Comments: These croutons will keep for 2 months, refrigerated.
Dampen each 8 cups [2 L] croutons with 1 cup [250 mL] broth, before using.
IngredientsPreparation
  • 1 pound [454 g] white or wheat bread, sliced and then cubed
  • 1/2 cup [125 mL] salad oil
  • 1 teaspoon [5 mL] salt
  • 2 cloves garlic, minced separately
  • 2 tablespoons [30 mL] parsley flakes
  • 2 tablespoons [30 mL] onion flakes, crushed
  • 1 teaspoon [5 mL] sage
  • 1/2 teaspoon [2.5 mL] thyme
  • 1/2 teaspoon [2.5 mL] black pepper
  • Preheat oven to 350°F [180°C].
  • Into a large bowl, well mix together bread cubes, salad oil, salt and 1 minced clove garlic.
  • Arrange bread cubes onto 2 cookie sheets.
  • Bake into preheated oven for 25 minutes, until light golden brown and crunchy.
  • Mix together remaining minced clove garlic, 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.