Ingredients: |
Ingredients: 1 loaf French bread, cubed and dried
1 stick margarine or butter
1/2 onion, finely chopped
2 cups water
2 eggs, lightly beaten
1/4 cup milk
1 can chicken broth
1 can mushroom soup
1 1/2 - 2 tsp. rubbed sage
1 t. baking powder
3 cubes chicken bouillon
1/2 tsp. salt
Pepper to taste
1 Rotisserie chicken (from Dillons or Wal-Mart)
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Directions: |
Directions:Before the day of making the dressing, tear up one loaf of French bread and let it dry on a cookie sheet. To dry faster, put it in the oven at 250º for a while then turn oven off and let continue to dry.
On the day before (or earlier), cook the celery, onion, chicken bouillon cubes, stick of margarine and 2 cups water until celery and onion is tender. Put in a container after it cools and place in refrigerator. Cut the rotisserie chicken into small pieces and place in the refrigerator or freezer.
Either the morning of baking the dressing or the night before, heat the celery/onion broth, mushroom soup, and 1 cup of chicken broth together. Lightly beat the eggs with 1/4 cup milk.
In a large bowl put the dried bread. Sprinkle the sage and baking powder over the bread. Pour the heated mixture of celery, onion, mushroom soup, chicken broth over the dried bread. Mix it together. Then add the eggs/milk and mix. If the mixture isn't moist enough add more chicken broth. Finally, add the diced chicken and mix together.
Place in a 9"x13" cooking dish. If done the night before, it might need more broth or milk poured over the top before cooking.
Bake at 325º for one hour if made that morning. Bake it 1 - 1 1/2 hours if the dressing was cold when placed in oven. |
This recipe for Grandma Davidson's Dressing is from