Traditional Dressing

2 tablespoons chicken soup base
2 cups hot water
4 large eggs, beaten
1/4 cup diced carrots
1/4 cup diced celery
1/4 cup chopped yellow onion
2 cups hot water or used potato water for better flavor
10 slices of bread, crumbled
1 teaspoon seasoning salt

Dissolve the soup base in the two cups of hot water. Add all the remaining ingredients and mix well. Pour into a greased casserole dish and bake 45 minutes at 350°


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