Quote:
Originally Posted by Theresa
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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You think it would work if I froze it, and then later made croutons?
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