Quote:
Originally Posted by My Own Eyes
I have a question for all you cooks out there...
I make my own breads, usually either a plain white (With Flaxseed for extra Fiber) or a 5-Grain (Corn meal, Oats, Whole Wheat, Rye & Flax)..
Anyway, now that it's just me, I end up with extra bread that spoils before I can eat it (the one downside of no preservatives!). I would freeze it for use later, but it just never tastes the same (Unlike store bought bread which doesn't seem any different).
I was thinking, that I could saving those 3 or 4 extra slices per loaf, freeze them, and when I have enough saved up, make some homemade stuffing.
The problem is that I have no idea how to do that. It was only since I moved to Georgia that I realized that there are more than 2 types of stuffing (Stove Top and Pepperidge Farm  )
Any Suggestions? |
you could toast it and make croutons for freezing - for later use in stuffing...
or toast and grate/crumble for breadcrumbs
but if you wanted stuffing, just add onions, celery, sage, chopped, boiled eggs and chicken stock - all to your liking....
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