If you make dressing for Thanksgiving, now is the time to start saving your good bread. Any pieces of leftover french bread, biscuit or cornbread, rolls, no matter how small, just put in a big zip lock bag. I use the gallon size, sometimes two of them, and pop the bread crumbs in the freezer. Come Thanksgiving Eve, just crumble them all, and put in oven until they are all slightly brown, just toasted.
Now when you get up in the morning, you have your bread crumbs all ready to make your dressing. All you need to do is brown up your celery, onion, bell pepper, green onions in a little oil, add along with your spices like sage, poultry seasoning and such. add enough chicken broth to moisten and bake.
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Tip: Save Bread Scraps for Holiday Dressing (11/23/2009)
Around June of every year, I always start saving bread scraps of all types for the holiday dressing (stuffing for our Northern friends).
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Tip: Save Bread Scraps for Holiday Dressing
Archived on 11/23/2009
Around June of every year, I always start saving bread scraps of all types for the holiday dressing (stuffing for our Northern friends). Example: leftover cornbread, biscuits, rolls, loaf bread, etc. This cuts waste and is always used.
