Nov 18, 2018
Easy, homemade bread cubes add texture and flavor to stuffing and dressing recipes. They are perfect for breakfast casseroles, and add a delightful crunch when tossed with salads or served atop a hot bowl of soup. This recipe was inspired by my Aunt Marion’s Apple Dressing recipe, and included a Rye Hearth Bread and Spent Grain Hearth Bread both from Whole Foods, but you can work with any bread you like, including what you may already have in your freezer.
Store extra bread cubes in an airtight container for up to a week, or in the freezer for three months.
Yield: Makes 10 Cups
7 slices (about 14 ounces) fresh Rye bread, cubed, crust on
6 slices (about 12 ounces) fresh Sourdough bread, cubed, crust on
4 cups finely sliced mushrooms
1/4 cup roughly chopped fresh sage
1 tablespoon roughly chopped fresh thyme
1 tablespoon dry rosemary
1 teaspoon dry thyme
3 tablespoons olive oil
Preheat oven to 400 degrees F.
In a large mixing bowl combine all ingredients.
Spread out onto a large cookie sheet or baking pan, and bake in preheated oven until lightly toasted, about 5 minutes.
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