Ressipy

by Margaret Isom Beatty

Ingredients

• 1 loaf* bread, cubed
• 1 tsp poultry seasoning
• 1 tsp salt
• 1/2 tsp ground black pepper
• 3 Tablespoons rubbed sage
• 1 cup chopped celery
• 1/2 cup chopped onion
• 2 cans evaporated milk
• 1 can chicken broth
• 2 eggs
• 1/2 cup butter, melted
• 1 pkg Stove Top Stuffing Mix

Instructions

1. Two days before, put bread cubes in a big bowl. Add poultry seasoning, salt and pepper, and sage. Stir once or twice a day to rotate for drying.
2. On day of, steam celery and onion in a bit of water. Combine with milk, broth, eggs, and butter.
3. Combine bread cubes, celery, onion, egg mixture, and Stove Top.
4. Covere. Bake at 275° 2 hours or one hour at 350°.
5. *not sure of the exact amount of bread - Grandma Beatty would save up heels and stale slices in the freezer for many weeks prior. This should fill a 9x13 pan and, once it's moistened, it compacts quite a bit.