"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Thanksgiving (Bread) Dressing Recipe

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This recipe for Thanksgiving (Bread) Dressing, by , is from The Zimmerman Family Reunion Cookbook - 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Markley Zimmerman
Added: Saturday, October 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf of Stale bread - leave out overnight.
1 #3 can of chicken brooth
3 stocks of celery
1 large onion
4 eggs
stick of butter
salt and pepper to taste.

Directions:
Directions:
Let bread stale overnight. Once stale, cut up into cubes. Sautee, stick of butter, diced celery and diced onion into large pan. Cook until translucent. Add chicken broth, and eggs whipped into the celery and onions. Turn back heat. Add bread cubes into the warm mixture. Stir adding warm water till you reach a thick soup consistency. Place mixture into a greased 2 quart casserole dish. Bake for 30 minutes 45 minutes at 350 degrees until top is golden brown.

Personal Notes:
Personal Notes:
This dish was made every year for Thanksgiving and Christmas Dinner.

 

 

 

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