oll or 1 slice of bread at a time into a
nd milk.
Stir in soft bread crumbs and onion.
Add
bout 1/3 of the bread cubes. Turn into a deep
Pour 7 tablespoons butter or margarine into a 9 x 13-inch pan. Swirl around to coat bottom and sides.
Pour excess butter or magarine and additional 1/4 cup butter or margarine into a small bowl; set aside.
Place bread crumbs in buttered baking dish; set aside.
b>bread knife, slice the loaf of bread lenghtwise and scoop out the soft
minutes/50 degrees/speed soft.
Add all remaining ingredients
egrees C).
Combine soft bread crumbs, dry bread crumbs, and milk in
works best if using soft or semi soft bread and let the spice
Combine meat, onions,
celery
and
garlic.
Add
bread crumbs, salt, pepper, slightly
beaten
eggs
and
stock.
Mix well but do not over-handle.
Mold\tinto
loaves
the width of baking pans, 3-inches high and 4-inches wide.
Brush tops with bacon fat.\tBake, uncovered,
and
without water, in 325\u00b0 oven for 1 1/2 hours or until
desired doneness is reached.\tDo not overcook.
Strained pan juices may be made into gravy with any favorite recipe.
Yields 50 servings, 5 ounces each.
Roll out bread into oblong, 24 x 6-inches.
Spread with soft butter.
Sprinkle half of dough with mixture of brown sugar and cinnamon.
Fold other half over.
Cut into 24 strips, 1-inch wide. Hold strip at one end and twist in opposite directions.
Place on greased baking sheet, 2 inches apart.
Press both ends of twist to baking sheet.
(For buttery taste, grease sheet with butter flavor shortening.)
Bake at 375\u00b0 for 12 to 14 minutes.
BASIC BREAD:
Mix the flours, salt
In small skillet saute celery and onion until tender.
In large bowl combine celery mixture, corn bread, bread cubes, sausage and sage; mix well.
Add broth, water and eggs.
Toss lightly until bread is thoroughly moistened.
(Add 1/2 cup additional water if more moist dressing is desired.) Lightly spoon stuffing into body cavity and neck region of turkey.
Truss and roast according to standard roasting directions.
Makes enough stuffing for one turkey (about 3 quarts of stuffing).
Bake corn bread as directed on package.
Cool and crumble into large bowl.
Add bread cubes and set aside.
Cook sausage with sage until meat is done.
Drain and discard grease.
Saute celery and onions and add to sausage mixture.
Add eggs and chicken broth to combined breads.
Toss lightly.
For more moist stuffing, add 1/4 cup water.
Lightly spoon stuffing into turkey.
Bake as directed.
Place remaining stuffing in a 1 to 1 1/2-quart casserole.
Cover.
Bake 35 to 40 minutes.
Makes 12 cups.
Cut butter into small pieces, mix with corn bread and bread crumbs.
Melt fat, add celery and onions.
Cook 5 minutes; add to crumb mixture.
Add green pepper and seasonings, mix thoroughly. Add well beaten eggs; sprinkle water over surface, stirring lightly until dressing is of desired moistness.
Stuff lightly into neck region and body cavity of the bird.
This recipe will yield enough stuffing for a 12 pound turkey.
Cover breast with foil until 1 hour before roasting ends.
ut little pieces of the soft bread inside (not all of it
Preheat oven to 350\u00b0.
Add butter to milk and scald.
In mixing bowl, beat eggs; add sugars, salt, cinnamon and vanilla.
Mix well. Stir in bread cubes and raisins.
Spray 9 x 9-inch baking dish with nonstick spray.
Pour bread mixture into dish.
Place dish in pan of hot water (1-inch deep).
Bake at 350\u00b0 for 50 to 55 minutes or until knife inserted in center comes out clean.
Serve warm with Lemon Sauce or cream, if desired.
Combine ingredients.
Pack into greased loaf pan.
Bake at 350\u00b0 for 1 hour.
Let stand 10 minutes before unmolding. Servings: 8.
Calories: 1 serving, 221.
Exchange per serving: 1 bread, 2 1/2 low-fat meat.
n the hollowed out Sourdough bread bowls.
Cook and stir onion and celery in butter in 10-inch skillet until onion is tender.
Stir in about 1/3 of bread cubes.
Turn into deep bowl and add remaining ingredients; toss.
Stuff turkey just before roasting.
This recipe makes enough for a 12 pound turkey.
This is also delicious baked in an oven roasting bag placed in a cake pan.
Beat eggs and sugar until light and fluffy.
Combine next 4 ingredients and gradually stir into mixture.
Put bread cubes, apricots and pecans in buttered shallow 1 1/2-quart baking dish and pour egg mixture over top.
Set in shallow pan of hot water and bake in preheated moderate oven (350\u00b0) for 1 hour or until knife inserted in center comes out clean.
Serve with warm Orange Sauce.
Makes 6 servings.