Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenBread - Stuffing/dressing - Bubala's Dressing
Famous Authors (View All Authors)
Bread - Stuffing/dressing -  Bubala's Dressing Post by :bushido Category :Learning Kitchen Author :Unknown Date :December 2011 Read :899

Click below to download : Bread - Stuffing/dressing - Bubala's Dressing (Format : PDF)

Bread - Stuffing/dressing - Bubala's Dressing

1 loaf (1 lb) challa, sliced
2 onions, chopped
2-3 stalks celery, chopped fine
generous amount of oil
3 eggs
salt, pepper
warm milk
corn flakes
sliced mushrooms, sauted with the onions (optional)


Dry out the bread slices: leave sitting on counter until dry (a day or more) or put in low oven (lowest setting) and dry out. Break into pieces about 1/2x1/2” square.

Saute the chopped onions in a generous amount of oil until cooked. Add the celery near the end.
Mix the onions and celery with the bread pieces. Add the eggs, salt and pepper and mix. Pour a little warm milk at a time while gently mixing until it holds together (go slowly as the milk needs time to soak in). Add several handfulls of corn flakes and mix in (you should see a corn flake every 1-1/2” or so). May need a little more liquid. Stuff turkey.

If baking outside the bird, dot the top with little pieces of butter and bake covered for about 40 minutes, then bake uncovered to crisp. (350oF)

If you like this book please share to your friends :
NEXT BOOKS

Bread - Caroline Kramer's Moist Stuffing Bread - Caroline Kramer's Moist Stuffing

Bread - Caroline Kramer's Moist Stuffing
1/2 lb. butter or 1/2 lb. bacon, cut into small pieces 2 cups onion, sliced thin 2 cups celery, cut into thin slices crosswise 1 lb. sliced bread, toasted golden brown and thoroughly dried on oven racks at 275 degrees for 30 to 40 minutes (turn bread over several times) 1 tbsp. salt 1/4 tsp. black or white pepper 1 tbsp. sage or poultry seasoning 1/2 cup parsley, chopped medium-fine 3 eggs Melt butter or fry bacon slowly until medium-crisp. Add onions and celery. Cover pan, and steam about 15 more minutes or until vegetables are tender. Pour this mixture over
PREVIOUS BOOKS

Bread - Bread And Potato Stuffing Bread - Bread And Potato Stuffing

Bread - Bread And Potato Stuffing
2 bags bread cubes 5-6 potatoes, mashed with butter and milk 3 cups chopped celery 3 small onions, chopped 1-1/2 sticks (3/4 cup) margarine, melted Chicken or turkey broth Saute celery and onion in pan with margarine until soft. Mix all ingredients together. Add parsley. Put in baking dish. Add chicken or turkey broth on top to moisten. Bake in oven at 350 degrees until brown on top. Source: Schuylkill County Fair Cookbook (PA)
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT