Ingredients
4 tsp ground sage
2 tps rosemary
1 tsp marjoram
1 tsp white pepper
1/8 tsp nutmeg
Additional ingredients
2 tsp thyme
1 tsp season salt
1/2 tsp black pepper
Directions
Mix together sage, rosemary, white pepper, marjoram, and nutmeg, and store in a container for anytime you are making Thanksgiving stuffing using the classic herb stuffing copycat of Pepperidge Farms. (I have not located a gluten-free version, hence why I make my own breadcrumbs for the stuffing).
When making the stuffing, add 1 1/2 tsp to 2tsp of the first mix to the following ingredients of thyme, season salt, and black pepper. If you use white pepper here instead… I did a 1/4 tsp because the white pepper seemed spicier to me…
Notes
Please do not use all of this first mix in one batch of stuffing crumbs… it will be a lot. 1 1/2 to 2 tsp of the seasoning mix to the other 3 ingredients is good.
I chopped the gluten-free bread into croutons and mixed it with olive oil (you can use butter too). Then I mixed the seasoning into the bread. I spread it on a cookie sheet and baked it at 375 for 10 minutes. The bread croutons were not as toasted as I wanted. So I put another 5 minutes on the timer after rotating the pan.
You can keep adding time to the bake until your croutons reach the desired toast.