"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pop's Thanksgiving Dressing Recipe

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This recipe for Pop's Thanksgiving Dressing, by , is from All Time Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



3 hot Italian sausage links
1 large yellow onion
3 stocks celery
2 whole carrots
1 container of fresh sliced mushrooms
Italian seasoning
Minced garlic
3 hard-boiled eggs
2 fresh eggs
1 stick butter
3/4 dried cranberry
3/4 cup chopped pecans
1 bag of corn bread classic staffing from Pepperidge Farms
1 cup chicken stock
1 cup white wine

1. Sauté 3 hot Italian sausage links (remove from casings). 2. Sauté one large yellow onion diced, three stock celery and two whole carrot diced and one container of fresh sliced mushrooms. 3. At the end of sauté add 1 tablespoon of Italian seasoning three whole clove minced of garlic on the last five minutes of the sauté. 4. In a large mixing bowl combine ingredients: chop three hard-boiled eggs, 3/4 dried cranberry, 3/4 cup chopped pecans, and one bag of corn bread classic staffing from Pepperidge Farms. 5. In a 2 cup liquid measuring container measure one cup chicken stock, then crack two fresh eggs and beat well pour in the bowl. 6. Add one more cup chicken broth and 1 cup white wine and mix to combine. The mixture should be wet but not gooey. 7. Spray large French white baking dish and pour contents of bowl into French white baking dish and top with eight pats of butter (1 tablespoon per pad or one stick of butter evenly spaced on top of the dressing)
8. Preheat oven 375F bake for 45 minutes (uncovered) check top crust browning - if not brown add 15 minutes and check again.

Personal Notes:
Personal Notes:
Thanksgiving & Christmas Young favorite.




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