This Thanksgiving, we got back to bread crumb basics. You CAN buy all your bread crumbs pre-cubed and dried at the grocery store. But, it’s pretty fun (and easy) to make your own bread crumbs at home. We’ll use these in the sausage-apple-parsnip stuffing and in a butternut squash-wild mushroom bread pudding.
We used Essential Baking Company bread: sour white, columbia, pugliese, and rosemary. Cube the bread into one-inch cubes. Spread them out in one layer on a cookie sheet and baked at 350 for 20 minutes. After 20 minutes, make sure they’re pretty dry, like a crouton.
To store them, we put them back in the bakery paper bags they came in. We’ll use these in recipes to come soon.
- Thanksgiving Prep – The Countdown Begins (seattlefoodshed.wordpress.com)
- Thanksgiving Wild Mushroom and Butternut Squash Bread Pudding (seattlefoodshed.wordpress.com)
- Vegan Thanksgiving Stuffing (thinhealthyandlovingit.wordpress.com)