"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 Dressing Recipe

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This recipe for Thanksgiving Dressing, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Norman James Atkins
Added: Sunday, June 5, 2005


1 whole chicken
1 c. chopped onion, divided
1 c. celery, divided
2-3 loaves day-old French bread
2 tbsp butter
pinch of chopped garlic
1/2 c. chopped red pepper
1/2 c. chopped green pepper
1/2 c. chopped yellow pepper
1/2 c. chopped carrots
1 lb. sausage
2 eggs
sage to taste

Boil chicken for several hours with half of the onion and celery for flavor. Let cool, skim and discard the fat. Peel the meat from the bones. Save the broth.
Cut day-old French bread into small bites, cover and let sit a couple of days at room temperature.
Put 2 tbsp. butter and pinch of garlic in a saute pan and saute all vegetables until tender.
Break up sausage and cook until brown; drain grease. Add 2 eggs and cook with sausage until eggs are white. Add sauteed vegetables, and 1 can of chicken broth.
Put bread in a large pan and add sage to your taste. Add the sausage and vegetable mixture and fluff together with hands or spoon. After everything is fluffed well, start to add chicken and broth mixture until the moisture is to your liking, or until it will hold together in a ball. (It has to be fairly moist because it dries out when cooking.)
Place in a Pyrex baking dish and bake uncovered for 30 minutes at 350 degrees. Cover and continue to bake for another 30 minutes or until done.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes plus baking time




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