Serves 10-12
Ingredients
2 cups bread, cubed, approximately 9 slices
2 cups soda crackers, crushed, equivalent to 1 sleeve of crackers
3 medium onions, chopped
1 tsp sage
½ tsp thyme
1 tsp salt, or to taste
½ tsp pepper
½ cup butter, melted
1 ½ cups milk, scalded
2 eggs, slightly beaten
1 cup chicken stock or more
Instructions
Preheat oven to 325 F.
Cut bread into cubes and place in a large bowl. Crush crackers with a rolling pin and add to bowl. Add chopped onions, sage, thyme, salt and pepper to bowl, mix.
Add melted butter, scalded milk and beaten eggs to bowl. Mix. The mixture should be moist but not mushy, add chicken stock to make it moist if needed.
Press mixture in a greased 8x8 baking dish.
Bake in pre-heated oven for 1 ½ hours. Check every 15 minutes or so, adding chicken stock around the edges of pan as needed. Keep dressing moist. Dressing is ready when onions are soft and top is crispy.
Serve dressing hot with turkey on Thanksgiving.
by Debbie M.
Similar to turkey stuffing, the bread mixture is baked on the side. |
| Stuffing |
Ingredients
2 cups bread, cubed, approximately 9 slices
2 cups soda crackers, crushed, equivalent to 1 sleeve of crackers
3 medium onions, chopped
1 tsp sage
½ tsp thyme
1 tsp salt, or to taste
½ tsp pepper
½ cup butter, melted
1 ½ cups milk, scalded
2 eggs, slightly beaten
1 cup chicken stock or more
Instructions
Preheat oven to 325 F.
Cut bread into cubes and place in a large bowl. Crush crackers with a rolling pin and add to bowl. Add chopped onions, sage, thyme, salt and pepper to bowl, mix.
Add melted butter, scalded milk and beaten eggs to bowl. Mix. The mixture should be moist but not mushy, add chicken stock to make it moist if needed.
Press mixture in a greased 8x8 baking dish.
Bake in pre-heated oven for 1 ½ hours. Check every 15 minutes or so, adding chicken stock around the edges of pan as needed. Keep dressing moist. Dressing is ready when onions are soft and top is crispy.
Serve dressing hot with turkey on Thanksgiving.
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