Recipes for bread sauce and bread stuffing

[margie]

Has anyone managed to successfully make bread sauce and a breadcrumb stuffing here in France using French bread. With bread sauce I have found the sauce to sloppy and the breadcrumb turns to a yukky consistency....has anyone cracked it?

[Innocents Abroad]

I successfully use french bread for crumbs for quite a few things; coating camembert for deep frying and in a pork ball and peanut sauce recipe, to name but two.  Must confess haven't tried it for bread sauce yet though.  It does need to be at least a day old, preferably two, and I just whizz it up, crusts and all, in the food processor till I get the required crumb consistency.  Perhaps you need to use more bread if the sauce is too sloppy?  Or maybe try the stale sliced Pain de Mie instead?  Hope this helps.

Lynda M

 

[Meg]

I've only ever used the stale sliced stuff, which works fine!

You've suddenly made me panic about what to cook for Christmas now!!!

[Teamedup]

Do you mean sage and onion stuffing? if you do then after multiple attempts we managed to do something that we like. I'm not keen on bread sauce and so have never made it as I couldn't really put that much energy into making it.

 

[Patf]

I have made stuffing with french bread but not the baguette type. I use the round loaf which is a bit softer. Cut off the crusts first then dice and crumble with fingertips.  Then I make either lemon and thyme or chestnut. Pat.