fresh bread crumbs.....oorrrr fresh bread croutons for stuffing

FRESH BREADCRUMBS
first of all...... the type of bread....preferable ..should be white baguette.....soft spongy bread just will not do....neither will sourdough(even tho i do love it!!)..just trust me on this ..that once you have used home made breadcrumbs......you will want no other.....
so take your baguette...cut into cubes( bread a bit stale.........even better...........and this is a wonderful way to use the day old bread you did not eat)

ZIZZZZZZ ZZZZZIIIIIIIIZZZZZZ, in the Cuisinart (probably blender will do also)
DO NOT ZIZZ TO MUCH....the beauty of handmade breadcrumbs is that they are MORE chunky and fluffy
They will be great for breaded chicken/fish/veggies....or the top of your mac and cheese.!..well,you get the idea.....if you have some left over....just save them in a plastic ziplock and put into freezer for when you do need them!!!!!


FRESH CROUTONS for the BEST STUFFING EVER!!!!

This only takes a bit of remembering to do things ahead of time....
again....a nice baguette(you probably will need two to three to stuff a smallbird)

chop into chunk size 1/2.....1/4/ cube size.....and leave out to dry, this can b done days (3-4) before the DAY before you are going to use them....and that is because, you are going to make the stuffing the day BEFORE Thanksgiving!

Lay out your bread croutons in as flat of a surface as you can.....or a very shallow large bowl will do......and every time you go into the kitchen, stir them around hand your hand to air them, in a few days the should be crunchy! And ready to use!