Crouton Stuffing Base

• 2 Tbs. olive oil
• 2 tsp. chopped fresh rosemary or other herb, or 1/2 tsp. dried
• 1 tsp. coarse salt
• 10 oz. day-old French bread (baguette), cut into cubes

1. Preheat oven to 350F.
2. In large bowl, mix together oil, rosemary and salt; tilt bowl to cover sides with oil mixture.
3. Add bread cubes and toss to coat.
4. Spread in single layer on ungreased baking sheet.
5. Bake until croutons are light golden brown, about 20 minutes.
6. Cool completely before crushing to use in stuffing.

olive oil, rosemary, coarse salt, bread

Taken from www.vegetariantimes.com/recipe/crouton-stuffing-base/ (may not work)