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Categories:Viewed: 114 - Published at: 4 years ago
Ingredients
- 2 whole frying chickens
- 2 sticks butter
- 3/4 c. onion, finely chopped
- 1/2 c. celery, finely chopped
- 2 eggs, beaten
- 1 c. sliced mushrooms
- 1 c. milk
- 1/2 tsp. pepper
- 1 tsp. salt
- 1 tsp. poultry seasoning
- 11 c. stale bread, cubed or torn (1 lb. loaf)
Method
- Cook chicken in 2 quarts water with 1 teaspoon salt until it leaves bone (approximately 2 hours).
- Save broth.
- Pick from bone and skin and layer on bottom of pans.
- Chicken can be prepared and refrigerated a day ahead.
- Saute onion, mushrooms and celery in butter until celery is transparent.
- Add this mixture and enough broth to remaining ingredients until well mixed.
- Pour over chicken and add broth until soupy.
- Bake at 350° for 1 hour. Baste during baking if dressing gets dry.
- Two 8-inch square pans or equivalent.
- Dry bread cubes in pan if unsure of size.
- This casserole is better the second day.
