When I was younger, I had a hard time getting the perfect texture when I made dressing. It would either be too dry, or too soggy. And the taste sometimes would be too "sage-y" or too bland. Then I tried this recipe at a church dinner that everyone raved over, and later the cook submitted it into our church cookbook. It is simple to prepare and tastes wonderful! Nothing fancy, just a simple dish that can be enjoyed as the main dish (if using meat) or as a side dish any time of year. This will also impress guests around your Thanksgiving table. It is delicious!
And, no more stressing over the dressing at Thanksgiving. This recipe can be added to your list of things to be grateful for.
So thank you, Mary Darnell, for this wonderful recipe.
YOU WILL NEED:
1 chicken (boiled and de-boned; save broth (If using as a main dish)
*You can omit the meat if using as a side dish. If not using meat, use up to 1 can of chicken broth
2 cans cream of chicken soup
1 small pkg. Pepperidge Farm Dressing with herbs
2 eggs
1 medium onion
3/4 can Milnot evaporated milk
2 stalks celery, diced
DIRECTIONS:
If using meat, boil chicken; save broth and set it aside. Place shredded meat on bottom of a 9x13 baking dish.
Pour soup over meat.
*If not using meat, just pour soup on bottom of pan.
Mix dressing, eggs, onion, celery and milnot together until well blended. Spoon over soup. Pour chicken broth over all to 1/2 inch of the dish top. Bake at 350 degrees for one hour.
Enjoy ~Everything in Moderation
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