11/18/12

Highway Robbery! (Or…how to make your own breadcrumbs this year.)

I may have actually said a bad word at the grocery store today. I couldn’t help it…I was so shocked, it just slipped out, when I saw this…


Four and a half bucks for 13 OUNCES of breadcrumbs…BREADCRUMBS!

Breadcrumbs are dried bread, people! It takes roughly a loaf of fresh bread to make 13oz of the dry stuff. And that’s a loaf of cheap white or “wheat” bread…you know, like this:

That’s right, people are paying and extra $3.50 a bag to avoid the inconvenience of tossin’ slices of bread into a warm oven for a few minutes!

Have we completely lost our freakin’ minds???

Here’s what you do:

  1. Preheat you oven to 300. Lay you bread in a single layer on on your oven racks (remove from oven before pre-heating). Bake 10-15 minutes just just browned. You don’t want them dark, just get some of the moisture out of ’em.
  2. Remove from oven and let cool completely.
  3. If you like the little squares, dice each slice in a 1-inch grid…but it’s not really necessary, you can just tear it into chunks. (Oh, and if you’re using these for a coating, instead of making stuffing, just toss the chunks into your food processor and give ’em a pulse.)
  4. Store bread crumbs in an airtight container or food storage bag for up to two weeks at room temperature or 2 months in the freezer.

Congratulations, all that sweat and toil just paid off…you have breadcrumbs!

Seriously though, you can have a lot of fun with making your own. Try stuffing a mustard-coated pork loin with a dressing made with dark Russian rye bread sometime…it’s lovely. My wife likes me to use a nice 12-18 grain whole-wheat bread for stuffing hens (can you imagine what these bozos would charge for THOSE breadcrumbs?)

(By the way, if you’re enjoying this article, you may want to subscribe to our free newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week.)

Oh, and if you’re concerned about not having that overly-saged “spice packet”, toss this mixture for each loaf’s worth of finished breadcrumbs.

  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried rosemary, crushed

Just think, with the money you saved on stuffing…you can make another pumpkin pie! Woo-Hoo!

Have a great Thanksgiving folks!

-Chef Perry