"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Bread Dressing with Celery & Onion Recipe

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This recipe for Bread Dressing with Celery & Onion, by , is from The Thompson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Krista Thompson
Added: Saturday, November 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. unsalted butter
4 c. finely chopped yellow onion
2 c. finely chopped celery
5 t. poultry seasoning
2 t. dried thyme
3 lb. firm, country white bread, 2-3 days old
5 eggs
6 c. low sodium chicken stock
1/2 c. minced flat-leaf parsely
Salt and freshly ground pepper

Directions:
Directions:
In a large frying pan over medium heat, melt butter. Add onion, celery, poultry seasoning, and thyme. Cover and cook, stirring once or twice, until tender, about 15 minutes. Remove from heat and let cool to room temperature.

Trim crusts from bread and cut into 1/2 in. cubes. In a very large bowl, combine the bread and onion mixture.

In another bowl, whisk the eggs until blended. Whisk in the stock. Stir the stock mixture into the bread mixture. Add the parsley, 2 t. salt, and 1 1/2 t. pepper. Stir well.

Grease a 4 qt. baking dish. Spoon dressing into prepared dish and cover tightly with aluminum foil. Bake in 325 oven for 45 min. Uncover and continue to back until steaming hot, lightly browned on top, and well browned on the sides and bottom, 30-35 minutes longer. Serve hot.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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