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BREAD DRESSING RECIPES

Source of Recipe

NET

BREAD DRESSING RECIPES

1/4 cup finely chopped onions
1/2 cup chopped celery
1/3 cup butter
4 cups bread cubes
1 teaspoon pepper
2 eggs, beaten
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground sage
1/4 to 1/2 teaspoon poultry seasoning
chicken broth
PREPARATION:
Sauté onion and celery in the butter until tender. Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl. Stir in broth until well moistened. Bake in a greased foil-covered shallow baking dish at 325° for about 35 to 45 minutes.
Take the cover off the last 5 minutes to brown.
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BREAD DRESSING
1 loaf of bread crumbs
1/4 c. butter
1/4 c. shortening
1/2 lg. onion
6 or 7 celery stalks
1 egg
2 or 3 tbsp. water
2 tsp. sage
1/2 tsp. salt
1/4 tsp. pepper
Dice onion and celery. Saute in butter and shortening. Add sage, salt and pepper. Beat egg and water. Mix all together. Stuff turkey or chickens. Bake at 350 degrees. Put extra dressing greased dish. Can add juices from bird to keep moist.
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1/2 cup Butter or margarine 1 Large onion, diced 1 cup To 2 cups diced celery w/leaves 15 cup Toasted 1/2-inch bread cubes 1 1/2 tsp Salt 1/4 tsp Black pepper 1 tbsp Dried sage, or 1/4 cup minced fresh sage 1/2 cup Chopped parsley 1 cup Turkey stock, water, or milk

1. Melt butter in large stockpot. Add onion and celery and cook until vegetables are tender but not browned. Add to bread cubes in large bowl. Add salt, pepper, sage, and parsley and toss until well mixed. Add turkey stock and blend well. Use to stuff 12 to 14-pound turkey. Bake leftover stuffing in lightly greased casserole at 325 degrees for 45 minutes to 1 hour or until heated through and browned on top..