Mix bread crumbs, eggs, milk, wheat and white bread, celery, onions, bell pepper, sage, oregano, hen or turkey broth and chicken soup in a large bowl until the mixture is smooth.
Add water to mixture to keep dressing from being thick and having no lumps in mixture.
The mixture should look like uncooked corn bread.
Season with pepper and little or no salt.
Pour mixture in a buttered dish or large baking pan.
Set oven at 350\u00b0 and bake until dressing is golden brown.
Place the water into the bread pan.
Sprinkle the sugar then the yeast over the water; allow the yeast to foam for 10 minutes.
Add in the melted butter, oil, flour and salt.
Select the BASIC or WHITE BREAD setting and press start.
Bake corn bread and let cool. In a
nch pieces. Stir in the white bread, broth, onions, and parsley.
The day before making the dressing, cube loaf of white bread. Toast to a good brown in oven.
Leave, uncovered, overnight to dry.
Bake cornbread.
When cool, crumble and let set overnight. Do not mix together.
Saute onion, mushrooms, celery and margarine together until tender; let cool.
Add water chestnuts, pepper, sage, salt and chopped giblets, if desired.
Crumble corn bread and white bread and mix with crackers. Saute vegetables in butter.
Add to bread mixture and mix well. Add enough broth to moisten well.
Add eggs, salt and pepper along with chestnuts.
Pour into 9 x 13-inch pan.
Bake at 350\u00b0 to 375\u00b0 for about 1 hour or until firm.
Top with giblet gravy.
Melt butter.
Add onion, celery and mushrooms.
Saute about 2 minutes.
Remove from heat and add other ingredients.
Add milk to moisten the dressing very lightly.
You may also add chopped chicken and 1 1/2 cups nutmeats if preferred.
In enough broth to cover, boil onion, bell pepper and celery for 10 minutes.
Pour into large bowl, add corn bread and white bread.
Add seasonings and stir eggs into bread mixture.
Add enough broth to make batter runny.
Bake in greased dish at 400\u00b0 for 1 hour.
Combine crumbled cornbread with crumbled white bread or biscuits.
Soak dry mixture with chicken stock.
In a skillet, saute onion and celery.
Add to other mixture along with beaten eggs and sage.
Mix well and add enough of the liquid to make right consistency.
Bake in bread pan at 400\u00b0 about 1 hour.
Brown celery and onion in margarine and set aside.
Brown hamburger and drain.
Add celery mixture to hamburger.
Pour in a 9 x 13-inch pan.
Cover with bread dressing.
Mix cans of soup and water.
Pour over the top.
Bake at 350\u00b0 for 1 hour.
Let stand 15 minutes before serving.
stead of -- as the original recipe said -- turning out the
Crumble cornbread and white bread.
Add celery, onion, cream of chicken soup, sage and eggs.
Pour hot broth over all and stir. Bake at 350\u00b0 for 1 hour.
b>dressing.
Cook cornbread according to pkg. directions. I use Martha White
Break cornbread and white bread into small pieces; add other dry ingredients, then add eggs and onion.
Mash with potato masher. Add gradually 2 1/2 cups of hot broth and cream of chicken soup. If this is not enough, add more.
The amount of cornbread will make a difference.
Also, you will need to debone your chicken or turkey and place it in your mixture at this time.
Stir well, then cook at low temperature until done (about 350\u00b0).
Crumble cornbread and white bread.
Pour over it the stock or water with butter.
Add onions (finely chopped) and eggs.
Salt and pepper to taste.
Toast and crumble white bread.
Crumble cornbread.
Mix all ingredients.
Add liquid from turkey.
Make very moist.
nd add to my favorite dressing recipe alog with some of the
Combine ingredients in breadmaker per your manufacturer's instructions.
You can replace 2 cups white bread flour with 2 cups whole wheat flour but include 1 tbsp vital wheat gluten (the original recipe suggested this).
Makes a moist, sweet loaf.
NOTE: cook time is for the basic/white cycle (medium crust; 11/2 lb loaf) using a BreadmanPlus bread machine; your machine may differ.
Toast a piece of white bread lightly in a toaster. Leave
ool.
To make dressing, crumble dried white bread slices, cornbread, and crackers