A creamy textured dressing presented in a white ceramic dish, likely an ingredient or side for a main dish.
Boil the chopped celery and onion in a separate pan with enough chicken broth to cover until tender. Use a stick blender to make the chop “finer” if desired.
Mix in a large bowl the eggs, poultry seasoning, sage, baking powder, onion powder and cream of chicken soup. Season with salt and pepper to taste. Add the crumbled up breads (save some for snacking on while you cook) and vegetable mixture, and the optional melted butter, if used. The mixture should be wet (soupy) – add another can of soup if necessary.
Bake in a greased pan 177°C (350°F) until set, 25-30 minutes. Don’t overcook!
Sweet, Smoky, & Savory Filipino Salmon
Shake up dinner with this bold, banana-ketchup-glazed salmon and a crisp cucumber-tomato salad. A simple, vibrant dish with serious flavor.
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