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"Dressing like Mama made for Thanksgiving" Recipe

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This recipe for "Dressing like Mama made for Thanksgiving", by , is from The Hire Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Margaret Carter

Category:
Category:

Ingredients:  
Ingredients:  
Sliced bread
4 or 5 cans of chicken broth, maybe 6 according to the amount of bread
1 or 2 or 3 eggs (beaten with fork)
Butter
Salt
Pepper

Directions:
Directions:
BE SURE TO READ THE NOTE BELOW

Several days before Thanksgiving
1 - toast a loaf of bread. Let cool. (Brown on both sides) break into small pieces. Put in a bag (she used the bread bag) and put in fridge or freezer
2 - Buy 4 or 5 cans of chicken broth. Maybe 6, according to amount of bread
3 - On thanksgiving day put toasted bread pieces in a bowl. add enough chicken broth to soak up bread.
4 - add 1 or 2 or 3 eggs (beaten with fork) to bread mixture
5 - add Turkey broth from the turkey that you cooked to bread mixture (she didn't do this in the later years) this gives the dressing more flavor. (make sure the bread mixture is not too soupy or not too dry)
6 - after putting mixture into flat pans add pats of butter + salt + pepper.
7 - Cook at 450. Good luck.
Serve hot! It's not good cold.
For the gravy, You can use 1 can of cream of chicken soup w/1 can of water + 1 pk. chicken gravy mix.
*to toast the bread, I put oven on low broil.

Personal Notes:
Personal Notes:
She named this recipe "Dressing like Mama made for Thanksgiving" referring to Granny Phillips. This title is the same we use, of course referring to our Mama. I attempted to write the recipe using her exact words.
She didn't exactly stick to the recipe. She usually toasted 2 or more loaves of bread. 4 or 5 or 6 cans of chicken broth wasn't always enough. Given the amount of dressing that she made a bowl wasn't big enough. When I made it with her watching over me (and grunting), I used two very large pots. She was very exacting with her standards. Basically you have to eyeball it instead of strictly following the directions. I do believe ALUMINUM PANS are a requirement. Again, you have to eyeball it to know if it is done enough. Last year I made the mistake of cooking it too long. I'm surprised she didn't come down from heaven and take them out herself. As far as it not being good cold, I've been known to eat it right out of the fridge. I don't remember using the gravy.

 

 

 

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