Dressing ~ My way
216 oz. loaves, bakery bread (like butter crust), torn into pieces
2 1/2 ccelery, cut small
1 largesweet, or spanish onion, cut small
2gala apples, peeled, cored, and cut small
2 1/2 stickbutter
2 Tbspdried parsley
1 1/2 tsppoultry seasoning
·salt and pepper to taste
6 largeeggs, beaten
1 cchicken stock or broth
How to Make Dressing ~ My way
- Spread torn bread pieces on large baking sheets to properly stale. I popped mine in a 200 degree oven, for about 20 minutes, stirring occasionally, to get them just right.
- In a pot, melt the butter, and add the onion, apple, celery, and dried parsley. Season with salt, pepper, and poultry seasoning. Mix together.
Cover, and simmer until onion and celery is very soft, and the apple has almost dissolved. Stirring occasionally. Remove from heat, and cool slightly.
- Place staled bread in a large roasting pan. Drizzle butter mixture across the bread and mix in. Add the beaten eggs, and mix again.
Carefully add the chicken stock across the bread pieces. (Don't pour all in one spot.) Mix well.
- Place in a large covered casserole dish, and refrigerate over night.
The next day, I transferred the dressing into the crock pot, and cooked on low for 4 hours. ( I placed paper towels under the lid, to keep the beads of water from dropping down into the dressing.)