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Nanoscientists Chestnut Bread Dressing
A rich loaded bread dressing |
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4 stalks celery and leaves
1 small yellow onion
1 small Vandalia onion
1 bundle chives
4 cups butter
3 loafs of bread
2 tbs chopped fresh sage
1 tbs chopped fresh rosemary
1 tbs monosodium glutamate
½ C. skim milk
½ tsp onion powder
1 tbs all purpose poultry seasoning
1 tbs chopped fresh thyme
½ tps. Ground black pepper
½ tbs red cayenne pepper
3 cups fresh chopped and cracked chestnuts
1 tbs monosodium glutamate
1 tsp salt
6 eggs
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Freeze 3 loafs (1lbs) bread any type for 24 hours. Crack and shell 3.5 lbs of chestnuts after boiling them in water for ½ hour. Finely chop nuts and mix with large diced onions, large diced celery, butter, and seasonings and fresh chopped herbs. Simmer mixture for about 10 minutes until celery is tender. Remove ½ of frozen loaf from freezer quickly chop into large cubes, repeat until all is chopped. Preheat oven to 350 degrees. Gradually mix mixture with thawed bread cubes in large pan. Thoroughly mix eggs and milk mixture and drizzle over top of bread cubes. Place any extra onion scraps over top bake for 45 minutes at 350 covered but last 10 minutes.
*For moister dressing you may add up to 2 cups thick turkey gravy with the bread cubes in addition to the butter mixture.
This recipe will take at least 2 hour to prepare and bake, but less if chestnuts are preshelled.
-WARNING THIS FOOD CONTAINS EGGS AND NUTS -
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Preparation Time: 2 HRS |
Serves: LOTS |
| Recipe Origin: United States |
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Submitted by: |
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Grant Wolf
Wisconsin
United States |
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| This recipe has been viewed 1826 times. |
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