JANTAL
Assistant Cook
I'm makling smoked Capon for XMas Eve dinner and want to do a savory pan dressing as a side dish. I was thinking of trying to use store bought or homemade savory croutons as a substitute for the usual cornbread looking not only for the added flavor, but for a nice textural crunch.
Has anyone tried this and how did it turn out?
Has anyone tried this and how did it turn out?