Thanksgiving Croutons For Salad and Stuffing

Thanksgiving Croutons For Salad and Stuffing

I get impatient for the flavours of Thanksgiving so I make these croutons for fall salads. Thanksgiving croutons are easy to make. They can be enjoyed before Thanksgiving and for the Thanksgiving feast. I make a huge batch and keep them in the pantry so that I can eat them on my every day salads and use them later for stuffing. I was sent a sample of Bell’s Seasoning for this post, but I actually always have a box of my own in the pantry too.

The ingredients you need are: stale bread, a little vegetable oil, some Thanksgiving seasonings (boxed, dried or fresh). I like the convenience of Bell’s Seasonings. It is like the Old Bay of Thanksgiving and has been around for 150 years.  You can also use cut up fresh sage, rosemary, or thyme from you CSA, your garden, the farmer’s market or the grocery store.  Whatever you do, you must include sage for that true Thanksgiving taste.

For a single batch, 4 cups of croutons, you will need a large cast iron pan or sautée pan. If you want a large batch you can use two cookie sheets and bake the croutons in the oven.

The Bell’s Seasoning box makes me happy with its vintage look and inside are all the flavours of fall.
  1. Cube some stale bread.
  2. Pour a few teaspoons of vegetable oil into the pan over medium heat. You just need a very thin coat of oil.  Once the croutons dry out you can sprinkle a little olive oil over so the seasonings stick more.  We like our croutons fairly dry but you can make them a bit more oily if you prefer. BellsSeasoningCrouton-2
  3. Toss the croutons in the pan to lightly coat with oil. You may need to work in batches.
  4. Sprinkle the bread cubes with Bell’s Seasoning, salt and pepper.
  5. Cook over medium low for 20 minutes and then let them cool in the pan.

Serve with a fall salad. Croutons keep in a sealed bag or jar for a month. If you make a big batch they make the perfect stuffing with the addition of sautéed carrots, onions, and celery. Then whisk an egg with some chicken or vegetable stock and pour over, soak for 20 minutes and bake.

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