|
Instructions |
|
|
Preheat oven to 250 degrees. Slice bread into
1/2 by 1/2 inch cubes. Scatter onto rimmed
baking sheet in a single layer. Bake, stirring
occasionally, until dried out. Let cool.
Place bread in large bowl, loosely covered and
let set overnight.
NOTE Do not just let dry overnight. There will still be moisture.
|
|
|
Butter 9x13 baking dish. Preheat oven to 350
degrees. Melt butter and oil into
large skillet over medium-high heat. Add
celery and let sweat. Then add onions and
mushroom. Stir for about 10 minutes. Slightly flavor with chicken
bouillon. Then add mixture to large bowl containing the bread.
Stir in herbs, salt and pepper. Drizzle in 1
and 1/4c chicken broth. Toss gently and let cool.
|
|
|
Whisk remaining chicken broth and eggs in a small bowl. Add to bread
mixture. Add more broth if it looks dry. Fold to thoroughly combine.
Transfer to baking dish and cover with foil. Bake for about 40
minutes. Discard foil and bake until top is
crispy and brown for another 40 minutes.
|
|
|
NOTE- Dressing can be made overnight. Cook as
noted but add an additional 15 minutes to cooking time.
Note- If using herb bread, then cut down on the fresh herbs.
|
|
|
Originally Submitted
12/1/2015
|