It’s Not Just Stale Bread

Don’t you dare throw away that state bread; instead, use it to make croutons, bread crumbs, bread pudding or stuffing.

Not all types of bread are good for all of the recipes.   Example- an old apricot Danish won’t make good croutons or bread crumbs but it will make delicious bread pudding or stuffing for a pork roast or a turkey.

Is it Italian bread? Make bread crumbs or bruschetta or crostini.

Is it sliced whole wheat? Make croutons for salad and soup.

Is it rye bread?  Make stuffing for pork roast.

Is it egg bread? Make French toast, stuffed French toast, Monte Cristo sandwiches, grilled cheese sandwiches, or pannini.

Is it Danish or croissants?  Make bread pudding, French toast casserole or strata, or stuffing for the Thanksgiving turkey or load it up with herbs and stuff it into a thick cut pork chop or a chicken breast.

RYE STUFFING FOR PORK ROAST

4 cups dry rye bread, cut into cubes or torn into small bits

2 tablespoons butter

1 small yellow onion, finely chopped

1 cup mushrooms, finely chopped

2 ribs celery, finely chopped

1 cup green cabbage finely chopped

1 cup chicken stock

1 teaspoon savory

1 teaspoon thyme

1 teaspoon sage

Melt butter in large frying pan over low heat.  Cook vegetables until they soften and then add the bread bits, the stock and the herbs.  Remove from heat and stir until bread is moistened.  This stuffing is excellent for a pork roast or thick cut chops.  Dust the outside of the roast or chops with a mixture of salt, paprika, white pepper and quickly brown outside of meat in a pan over high heat.  Transfer meat to baking sheet or pan and cook in 375 degree oven until thermometer inserted in thickest part reads 160 degrees.