1 cup = 3 to 4 slices oven-dried bread crushed; or,
3/4 cup cracker crumbs; or,
1 1/4 cups croutons or stuffing cubes, crushed 

Cream of Tartar
In general, for each 1 large egg white, use 1/8 teaspoon cream of tartar or 1/4 teaspoon freshly squeezed lemon juice or 1/4 teaspoon distilled white vinegar.  
Up to 1 teaspoon cream of tartar per 1 cup egg whites
NOTE: Pasteurized egg whites NEED cream of tartar or lemon juice added so you can be able to beat to a stiff meringue. You will need double the amount. For example, for cream of tartar for pasteurized eggs: for 1 pasteurized egg white use 1/4 teaspoon of cream of tartar.  

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