gram's holiday bread filling
This is my family's traditional bread filling recipe that was passed down by my paternal grandmother. When I smell the onions and celery cooking in the butter .... I know it's Thanksgiving!
prep time
10 Min
cook time
40 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1 stick butter or margarine (plus additional to coat baking dish and to dot top of casserole)
- 1 large onion, chopped
- 3 - 4 stalks celery, sliced
- 1/2 teaspoon salt (or more to taste)
- 1/4 teaspoon fresh ground black pepper
- 1 - 2 teaspoons poultry seasoning (according to taste)
- 2 - 16-ounce loaves stale white bread (or equivalent amount of stale rolls (i like to use kaiser rolls)
- 2 cups warm water or chicken broth
- 2-3 large eggs, beaten
- 1 teaspoon dried parsley flakes
How To Make gram's holiday bread filling
-
Step 1Heat oven to 350 degrees F. Coat the inside of a 3-4 quart baking dish with butter or margarine, Set aside.
-
Step 2Place a 10-inch no-stick skillet over medium high heat. Add the butter (or margarine), onion, celery, salt and pepper. Cook, stirring often, until onions become translucent but celery is still crisp/tender, about 6-8 minutes.
-
Step 3Meanwhile, place chicken broth in a large bowl. Soak bread slices in broth, 4-5 slices at a time. Wring bbread slightly to remove some of the broth. Do this until all bread is soaked and most of the broth is used. Bread should be the consistency of cookie dough only slightly looser.
-
Step 4Add celery mixture and poultry seasoning to bread. Add eggs and parsley flakes and mix well.
-
Step 5Transfer to prepared baking dish. Dot with additional butter.
-
Step 6Bake for 30-40 minutes or until hot, bubbly and browned around the edges.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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