Crouton stuffings are a bit softer than cornbread stuffings and even quicker to make. For added flavor, these croutons can be made with other breads, such as seeded, nut, raisin, sourdough or rye. The recipe can also be easily doubled.
- 2 Tbs. olive oil
- 2 tsp. chopped fresh rosemary or other herb, or 1/2 tsp. dried
- 1 tsp. coarse salt
- 10 oz. day-old French bread (baguette), cut into cubes
Preheat oven to 350°F. In large bowl, mix together oil, rosemary and salt; tilt bowl to cover sides with oil mixture. Add bread cubes and toss to coat. Spread in single layer on ungreased baking sheet.
Bake until croutons are light golden brown, about 20 minutes. Cool completely before crushing to use in stuffing.
- Calories: 44
- Carbohydrate Content: 2 g
- Fat Content: 4 g
- Protein Content: 1 g
- Saturated Fat Content: 1 g
- Sodium Content: 328 mg