Shortcuts are for Sissies, Whimps and Neophytes
I never use that pre-boxed stuff. If it's good enough for my family, it oughta be from scratch. Amen.
With some kitchen magic and slight of hand, the bread crumbs becomes the base for my Cinnamon/Raisin Bread Pudding.
Who knows what other glorious things you might be able to make with it?
As for -- Sissies, Whimps and Neophytes -- Love them All.
Featured Pinch Tips Video
- 1 1/2 to 2
- loaves of bread or equivalent
- 2 can(s)
- chicken broth 11 oz. each
- 2 tsp
- sage dry or rubbed
- 2 tsp
- poultry seasoning dry
- 1 tsp
- basil dry
- 1 tsp
- marjoram dry
- 1 stick
- butter room temp
- 1 Tbsp
- extra virgin olive oil
- 1/2 medium
- onion diced medium fine
- 3 or 4
- stalks celery diced medium fine
- 2 to 3
- eggs raw whipped
- 1/2 tsp
- 1/2 tsp
- black pepper
- water to keep it all quite moist
- 1 1/2 lb
- fresh oysters for half the batch (optional)
I DRY BREADCRUMBS A DAY OR TWO IN ADVANCE
1I usually use and use up what bread stuffs I have on hand. White, Wheat, Rye Bread, Hamburger Buns, Hot Dog Buns, Dinner Rolls and Croissants. Using mainly "Whites". I refrigerate bread stuffs a day or two after purchase to prolong life and usefulness. Bread Stuffs will keep two or three months in fridge on the far side without mold. Don't tell me you haven't done it. If I'm short I purchase a loaf of plain White Bread.
2I cube the bread slices up or tear the dinner rolls and place them on two or three pizza pans. Sprinkle with a slight amount of sage and poultry seasoning and a slight drizzle of olive oil. Place in oven at 250 degrees and crack oven door with dish towel to vent moisture. Give them a good scramble after 30 minutes, and allow them to dry and toast for 45 minutes to an hour. The drying provides a little lighter in texture dressing. I do this a day or two in advance and bag up.
3I most often prepare this in two large bowls, intermixing the contents of the two for a consistent outcome between the two.
4To the bowl(s) add bread crumbs, dry spices, onion and celery, 1/2 stick butter, a little salt and pepper and mix and stir all. Then add the canned Chicken Broth and soak all and mix well. It should be wet and mushy (my term), if not add another can of broth or some water. Mix well again and make all moist.
5Dump in the 2 or 3 raw beaten eggs and mix and distribute well. I divide in half and add 1 1/2 lbs. coarse chopped oyster and the liquid to half. The makin's done. All your left with now is the bakin'.
6You could stuff some of this in the "Bird". I most recently opt not to stuff, but bake it up in bread loaf pans as the turkey roasts. I add a couple pats of butter to the top, seal with foil and bake for one hour at 350 to 375 degrees.
7I rotate it in and out of the oven until dinner time, by placing on rear top of stove to keep warm from escaping oven heat. I insure it remains moist. If not add a little water.
8I try to cook with minimum salt. It is better to err on the scant side rather than the other side. Guests can always sprinkle a little salt, if they must.
9Pictured is my eight year old friend Isabel in the midst of it all. Isabel prepared 95% of all of our Thanksgiving Dinner, including Dessert. My son thought the Gravy Making was his job, and his required contribution. He always does that up real fine.