Makes 15 servings
1 loaf sliced white sandwich bread (let sit out uncovered overnight to stiffen)
6 T butter
3 celery stalks chopped
1 onion chopped
1 t dried sage
1 t poultry seasoning
2 cups milk
1/2 teaspoon pepper
Cut bread in cubes. Place in a very large mixing bowl. In a separate mixing bowl, combine and beat eggs and milk.
In a large skillet, melt butter over medium heat; add celery and saute for apprx. 10 minutes, until soft. Add onion and cook for additional 5 minutes, until transparent. Remove from heat. Stir in herbs and pepper.
Add vegetable and spice mixture and mix with bread cubes. Then add in egg/milk mixture to moisten, thoroughly coating the bread cubes. Transfer dressing mixture to a buttered, rectangular casserole dish (apprx. 13” x 9”).
Cover with tin foil and cook for 30 minutes in a 350 degree oven. Then remove foil and cook for an additional 15 minutes, until top is golden brown and a little firm to the touch.
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