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Serves 4
Our dressing recipe comes from one of our
staff's mom, who learned from her mother. They've been using
Mrs Baird's White Bread for three generations now. We love
the legacy of handing down recipes (and Mrs Baird's) from generation
to generation and hope you'll enjoy this recipe as much as
we have. Try using the Mrs Baird's Whole Grain White if you're
going for the grain.
Serves 12-14
4 packages cornbread mix
12 slices dried Mrs Baird's white bread
1 plus 1/2 stick butter, unsalted
1 1/2 quart chicken broth, heated
3/4-1 bottle of dried sage
1 to 1 1/2 bunches of parsley, chopped (1 large or 2 small)
1 stalk of celery, chopped
1 large or 1 1/2 medium onions, chopped (don't buy the Sweet
Onions, if possible)
2 eggs
The day before preparing the recipe, lay out your bread to
dry naturally. If you don't have time, you can put it in the
oven at 350 degrees for 15 minutes. You want the bread to be
dry, but not hard or crunchy.
Day of Preparation - 30 minutes prep; 1 hour total
Cook the cornbread according to directions.
While the cornbread cooks, chop your onion, celery and parsley.
If you're pressed for time or prefer a smoother dressing you
can use the food processor otherwise chop away!
In a large mixing bowl crumble the cornbread (still warm),
dried bread, onion, celery and parsley. Then add 1 tsp salt
(optional), 1 tsp pepper and sage. Lightly mix. Slice up the
1 stick of butter and place on top of the mixture. Pour the
heated chicken broth over the mixture (this will allow the
butter to melt into the dressing). Add the two eggs and mix
the dressing with your hands.
The dressing should feel moist, but not wet. If it's dry,
add additional chicken broth heated at 1/4 cup at a time. VERY
IMPORTANT that it's moist, not wet (that's what mom says!).
Stuff your turkey. Extra dressing should be put into a cooking
dish with the remaining butter sliced and placed on top and
cooked at 350 degrees for 45 minutes to an hour.
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