Directions: |
Directions:Cover chicken with water and cook/boil for broth.
Skim foam/fat that floats to top of pot. Add celery leaves and salt & pepper to taste.
After chicken is tender, remove chicken and strain the broth. When chicken is cool, cut into small pieces.
Toast bread on both sides in an oven, cool, and break/tear into small cube-type pieces.
In large skillet, brown/saute celery and onions, Set aside to cool.
In large pan, mix broken bread pieces, broth, and raw beaten eggs. Add more salt & pepper to taste.
All bread in mixture should be soft.
Add chicken pieces, celery and onions--NO SAGE!
Stir together and taste. If you think you need more broth, you can use store bought broth. I think homemade is much better and you can taste the difference.
Set oven to 350º. Spray 13" x 9" baking pan with oil. Pour dressing into pan and bake for 2 hrs. Stir after first hour and more often if desired. |
Personal
Notes: |
Personal
Notes: My brother, Ed does not like/eat celery, so I have made it without the celery for him. Sometimes, I chop the celery so fine that he doesn't notice and he eats it. Celery is good for you.
You can make this recipe (before baking it) several weeks ahead of time and freeze it.
It's hard to say how much of this and that goes into my dressing because I have been making it for so long and I don't measure anything.
I hope everyone enjoys their family meals together.
I always told Art and the kids "I don't run a restaurant, my meals are served hot, and I expect everyone to be on time!" Before we eat--we pray!
That is what Mom and Dad taught us.
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This recipe for Marge's Chicken Dressing is from