| We hope you enjoy your visit. You're currently viewing our forum as a guest. This means you are limited to certain areas of the board and there are some features you can't use. If you join our community, you'll be able to access member-only sections, and use many member-only features such as customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free. In order to get an active account, you must first validate your email address. After you register, you should receive an email shortly. Then, a staff member will approve your account shortly, and you should be able to log on and enjoy the site! Hope to see you soon! Join our community! If you're already a member please log in to your account to access all of our features: |
| My mom's bread stuffing | |
|---|---|
| Topic Started: Nov 25 2008, 06:32 AM (19 Views) | |
| shughes | Nov 25 2008, 06:32 AM Post #1 |
 
|
Ok, there are no measurements to this, so I am going to do my best, but they can be adjusted to suit your tastes. 1/2 cup milk scalded (you may need more or less depending on the day and your preference) 5-6- slices of toasted bread cut into cubes (white or wheat, doesn't matter) 1 egg 1 pinch of ground sage 1 tbl minced onion flake Salt and peper to taste Put the bread cubes in a bowl and add the egg and a couple of splashes of the milk. Mix this up, you want it to be the consistency of lumpy mashed potatoes if you ned to add more milk, go ahead, need less, thats fine too. Add a pinch of sage and the onion flakes, and a pinch of salt and pepper to taste and bake in a small casserole dish at 350 degrees for 30-45 minutes . Its wonderful with Turkey gravy, or really good if you make a roast pork (I am gonna post that recipe later) and make that gravy with it. Its SOOO good. |
 |
 
|
| 1 user reading this topic (1 Guest and 0 Anonymous) | |
| « Previous Topic · Side Dishes · Next Topic » |
10:59 AM Nov 30
