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The Martha Stewart Show, November 2010, The Martha Stewart Show, November 2010

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Yield:
Makes about 6 1/2 cups
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Ingredients

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Directions

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  • Place bread in the bowl of a food processor and pulse until breadcrumbs are formed. Transfer crumbs to a large bowl along with thyme, parsley, chives, lemon zest, garlic, salt, and pepper; mix until well combined. Drizzle butter over crumbs and toss evenly to coat. Use immediately or store in an airtight container, refrigerated, for up to one week.

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