Friday, October 11, 2013

Savory Bread Dressing

 I love dressing, or stuffing as some call it, it's my favorite part of the Thanksgiving/Christmas dinner.  Some like to ball it up or pat it out into patties, but I love it just baked in a pan.  I used some stale bread I had that was still good for this. A mixture of cornbread, biscuits, and sandwich bread made this tasty and varied in texture. You can add pumpernickel, rye, or about any bread to this recipe. Dice it up in small cubes and combine enough for 10 cups.

1 lg onion (diced)
4 ribs celery (sliced thin)
10 cups assorted bread (cubed)
1 tbs garlic (minced)
1 ½ - 2 cups milk
1 egg (beaten)
1 cup water
1 10 oz can Cream of Chicken soup
1 tbs rubbed sage
½ tsp pepper
½ tsp salt
1 tbs Tony Chachere's
1 chicken bullion cube
1 tbs dried parsley
¾  stick margarine or butter

Preheat oven to 325 degrees. Place bouillon cube into one cup of boiling water and dissolve. In a large stew pot on the stove (with a lid), saute' the onions, garlic, and celery in the margarine, or butter, add spices, and cook until tender. Add bread cubes to the onion mixture. Stir this well to completely incorporate the onions into the bread cubes.
Add the cup of chicken stock you have been boiling, stir it in well to distribute. In a bowl, whisk the egg and the can of soup into the milk. Pour this into the bread mixture. Stir thoroughly to make sure everything is blended well.
Place in the 325 degree oven for 55 minutes. After it has baked for 45 minutes, remove the lid for the remaining 10 minutes. You might want to let it go longer after you check it. You also might want your dressing a little wetter or dryer, you can adjust the milk content for this. Also, if you want to delete a cup of milk, you can add another 10 oz can of soup.

Enjoy this dish for the holidays.

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