FINE HERBS CROUTONS FOR STUFFING

FINE HERBS CROUTONS FOR STUFFING

These croutons will keep for 2 months, refrigerated. Moisten each 8 cups with 1 cup broth before using.

1 lb. white or wheat bread, sliced and then cubed
1/2 c. salad oil
1 t. salt
2 garlic cloves, minced separately
2 T. parsley flakes
2 T. onion flakes, crushed
1 t. sage
1/2 t. thyme
1/2 t. black pepper

Preheat oven to 350* F. Into a large bowl, combine bread cubes, salad oil, salt and 1 minced garlic clove. Arrange bread cubes onto 2 cookie sheets. Bake for 25 minutes, until light golden brown and crunchy. Mix together remaining minced garlic clove, 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.