DRESSING
I used my my mom’s (which came from her mom, minus the oysters, yick) recipe and Mary Baker’s recipe and came up with my own.
Serves 10-15.
1 pan cornbread (see Breads post for my favorite recipe)
half loaf dried out french bread
3-4 slices whole wheat toast
Chicken Stock
3 eggs
1 onion, diced
2 sticks celery
1/2 stick butter
poultry seasoning
pinch of sage
salt
pepper
pinch of ground red pepper
Crumb the breads real fine. Soak with chicken broth until all is moist add seasons to your taste. Add eggs. Sautee onion and celery in butter and then add to breads. Mix well. Bake at 350 degrees for about an hour or so.
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1 comment:
And don't forget or leave left over pans of dressing in the oven for days following Thanksgiving or you will be saddened and greatly dismayed.
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