Wild Mushroom & Sage Croutons

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Crispy croutons isolated on white background

Stuffing is the best part of the Thanksgiving meal, some would argue. Why not make your own flavorful croutons for stuffing without adding a bunch of stuff you don’t need (preservatives, I am looking at you!)

This super easy recipe will have you making your own stuffing all the time and not relying on the boxed stuff.

Crispy croutons isolated on white background

Wild Mushroom & Sage Croutons

Course Side Dishes


  • 1 loaf french bread preferably day-old
  • 1/2 cup MTOO Wild Mushroom and Sage Olive Oil
  • 1 tbsp. kosher salt
  • 1/2 tsp. Black Pepper


  • Preheat the oven to 375.
  • Cut fresh or day old french bread in to 1" cubes. Don't bother removing the crust, it adds texture.
  • In a large bowl, toss four cups of bread cubes with 1/2 cup of Wild Mushroom & Sage Olive Oil, 1 tablespoon of kosher salt and 1/2 teaspoon fresh ground pepper.
  • When the bread is evenly coated, place the cubes on a rimmed baking sheet on the middle rack of the oven. Bake for 35 minutes, stirring a couple times to ensure even browning.
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