Breadcrumbs are best made in small batches with stale bread and can be a handy way of using up the last few slices of a loaf. Fresh bread crumbs are mainly used as an ingredient while dry breadcrumbs are mainly used as a coating or topping. Many recipes such as Sage and Onion Stuffing, Queen of Puddings, burgers and Stuffed Mushrooms call for fresh breadcrumbs. See separate recipe for dry breadcrumbs.
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