The Best Thanksgiving Breadcrumbs
Elevate your Thanksgiving feast with The Best Thanksgiving Breadcrumbs! Made with pecans and pumpkin seeds, they're savory and versatile!.You can use these homemade breadcrumbs on top of pasta, mashed potatoes, salads, and more!
Servings 2.5 cups
Ingredients
- 4 Slices Whole Grain Bread toasted in the toaster
- 1/4 Cup Raw Pecans
- 1/4 Cup Raw Pumpkin Seeds or Pepitas
- 1 Tbs Fresh Rosemary
- 2 Tbsp Butter
- 1 Tbsp Olive Oil
Instructions
- To begin, toast your bread in the toaster, then set aside.
- Add the toasted bread and the rosemary to a food processor, and process on high until bread is in medium-sized crumbs.
- Then, add in the pecans and pumpkin seeds, and pulse until the nuts are in rough chunks and the breadcrumbs are slightly smaller. You don't want to totally pulverize the nuts - you want to keep some good sized pieces for crunch!
- Bring the butter and olive oil to medium-low heat in a sauté pan. Once the butter and oil are hot, add in the breadcrumbs. Stir on medium-low for about 3-5 minutes, until breadcrumb mixture is toasty and fragrant. Be sure to keep a close eye on the breadcrumbs to prevent burning.
- When done, remove from heat and serve breadcrumbs in a bowl.
- Enjoy!
Notes
- Don't skip toasting the bread beforehand - it cuts the cooking time down significantly!
- You can use any type of bread you like for these breadcrumbs, but I recommend whole grain or whole wheat for best flavor.
- Feel free to use stale bread as well! This is the perfect application for it!
- Breadcrumbs will keep in an airtight jar in the fridge for about a week. Be sure to bring to room temperature before serving!
Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)