Herbed Bread And Cracker Dressing |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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We always used to have my Grandma's Cornbread Stuffing on the holidays. When my mother became allergic to corn I worked hard to come up with a substitute. We all love this recipe. Ingredients:
6 pieces bacon, crumbled (hormel natural choice uncured) |
1/2 cup reserved bacon fat |
1 large onion, diced |
4 cups celery, diced |
9 cups sourdough, white & wheat bread, cubed & toasted (see note) |
3 cups stoned wheat thins crackers, crushed |
1/4 cup parsley flakes |
2 tbs. poultry seasoning |
1 tsp. pepper |
salt to taste |
2 eggs, scrambled |
4 cups pacific natural foods vegetable broth |
Directions:
1. Fry bacon till crisp. Remove from pan and drain on paper towels. Pour off all but 1/2 cup of bacon fat (or discard all bacon fat and replace with 1/2 cup of butter melted). Cook onion and celery until soft. Add bacon crumbles and turn off heat. In large bowl mix together bread crumbs, crackers crumbs, parsley, poultry seasoning, pepper and salt. Add onion mixture and stir well. Drizzle scrambled eggs over the top and mix thoroughly. Pour vegetable broth over dressing and mix well. Mixture should hold together when squeezed. If not, add more vegetable broth. Put mixture into 9x13 casserole dish. Cover with aluminum foil. Bake at 375° for 45 minutes or until center of stuffing reaches 160°.
2. Note: You'll want to have your bread cubes ready to go the day before you are ready to cook your stuffing. You will need approximately two loaves worth of good quality bread. I like to mix sourdough, wheat and white. A simple way to do this is to save the heals and smaller end pieces of your bread in a ziploc bag in the freezer until your ready to make your dressing. Thaw bread, tear or cut into small pieces, spread on cookie sheet and toast in oven.
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