“I’ve heard that my Grandma made a stupendous Bread Dressing. I found this among her things, but this may or may not be it.” – April Ferre
“While bread dressing is served with many different kinds and cuts of meat, it just naturally seems to go with poultry. Each makes the other better when tastefully prepared. Preferably, use bread that is 2 or 3 days old. Cut or break it into fine, even sized pieces. For every pound of bird you will want to use about 1 cup of crumbs. Ordinarily a pound loaf of bread makes about 4 cups of light fluffy crumbs.” (Magazine Clipping)
- 1/2 Cup Butter or Other Fat
- 2 Cups Chopped Celery
- 1/2 Cup Chopped Parsley
- 1 Small Onion Chopped
- 4 Cups Bread Crumbs
- 1 to 2 Teaspoons Savory Seasonings
- 1/2 Teaspoon Salt
- Pepper To Taste
- 1 to 1 1/2 Cups Broth, Milk or Water
- 2 Well Beaten Eggs Optional
- In the melted fat, cook the celery, parsley, and onion over low heat, until onion is soft but not browned.
- In the meantime, mix the dry seasonings with the crumbs. Add vegetables to crumbs and blend.
- Pour the liquid gradually over the surface, stirring lightly. The exact amount added will depend on whether you want a dryish or moist-light dressing. Two well beaten eggs, added along with the other liquids help to make a light dressing.
- Add more seasoning if desired. Pack lightly into the body cavity of the bird just before placing it in the oven.
Recipe – Helen Ferre