Brenda Gantt’s Thanksgiving Dressing
 
Makes about 12 servings
Ingredients
  • 1 skillet Egg Bread (recipe follows)
  • 1 bunch celery (finely chopped)
  • 2 onions (finely chopped)
  • 1 stick salted butter
  • 3 (10.5-ounce) cans cream of chicken soup
  • 10 slices white bread (stale with no crust)
  • 3 cups turkey broth
Instructions
  1. Make Egg Bread a day ahead. Crumble completely cooled Egg Bread into very small pieces. Put in a large bowl and cover until ready to add to other ingredients.
  2. Preheat oven to 350°.
  3. Combine celery, onions, and butter in a pan filled with just enough water to cover the celery and onions. Bring to a boil, and cook until tender. Add soup and mix well with the liquid in the pan.
  4. Gently tear bread slices into quarter-size pieces and place on top of the crumbled Egg Bread. (Do not stir.)
  5. Pour the celery, onion, and liquid mixture over the top of the breads, making sure to wet each piece of the stale white bread. Let stand for 1 to2 minutes for white bread to absorb the liquid.
  6. With a large spoon, mix the breads with the liquids. Once cooled enough to handle, use your hands to mix and make sure there are no lumps.
  7. Lastly, add turkey broth slowly, stirring often. Continue adding broth until the dressing is thick but soft and wet (kind of a thick, soupy consistency). Pour into a large ungreased casserole dish or roasting pan.
  8. Bake until hot and bubbly.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/brenda-gantts-thanksgiving-dressing/