Kitchen

[HonnyBrown]

Hi Chickenb,

My parents are coming for Christmas and I'm going to make a nice dinner, including from scratch dressing.

When you cut your sourdough, how small do you cube it?

You toast it, then put it in a zip lock with the seasonings, then in a pan with broth?

[chickenbutt]

Hey, HB!

I cut it into fairly small cubes, because I don't like big ol' pieces. I cut them in bigger pieces once - like maybe an inch cubed - and really didn't care for it. So, I probably cut them into 5/8 to 3/4" size cubes.

After I toss them in the bag with olive oil and seasonings, I pour them out onto a baking sheet (I often line it with aluminum foil - shiny side up). no broth because that would make them all soggy. This is for TOASTING them, so nothing else in the pan. 400F for 12-14 minutes until they look toasted (but not dark).

Then I let them cool completely, mix them in a bowl with some flat-leaf parsley, and then start mixing in the rest of the ingredients. When it's all mixed together and meets my approval for flavor (well, I cannot taste something with raw eggs in it, so I do flavor-layering where I gently season each ingredient, then smell the whole thing to make sure it smells right to me) I pour it into a casserole for baking. THEN, I do put a little more chicken stock in to make sure it's moist but not swimming in it.

HTH

[HonnyBrown]

Booyah!

Thank you!!!! I'm going to do a dry run this week; I'll let you know how it turns out.

Thanks again!!!!!

[chickenbutt]

Good luck! Just do whatever pleases you and I'm sure it will be great.

I make mine with wild rice and sausage (a combination of Jimmy Dean sage and Jimmy Dean hot - great flavor!) and the usual stuff like sautéed onions and celery (I saute them in butter for the flavor). Some seasonings, stock, couple of eggs. We really enjoy it that way. Took me a couple of times to write it just right. The sourdough bread holds up beautifully and has great taste, what with the olive oil and herbs. I usually make a little more than I need because I know I'll be eating them while I cook.

Hope your recipe turns out wonderfully! Great idea to do a test run. I cannot tell you how many times, over the years, I've written a new (write it as I go) recipe and tried it out, and it ended up not being that good. oops! hehe