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November 7, 2009
4:56 pm

Helen said:


Yikes…I don't know…for 2 1lb loaves of Ecce Panis Semolina Batard?  All I can say is I use lots of butter, more than 1/4 lb…lots of garlic, at least 8 cloves chopped fine…a large yellow onion chopped small to medium…2 large or 3 medium leeks, quartered and chopped…I'm not sure how much celery; a good half-bunch at least, with the leaves iif it has any, chopped fine to medium…a bunch of parsley, stems removed, chopped medium to fine.  A generous cup or more of 'Regianno, grated on the fine holes of a box grater.  The amount of cream and chick broth and eggs depends…probably at least 1 cup of cream, 1 can of broth and 4 extra large eggs. 


The night before you are going to make it, slice the bread into one inch-or-so size cubes, spread out on a rimmed baking sheet, and let sit over night to dry out somewhat somewhere where the cat can't find it.

Chop up your veggies and fry in the butter till it smells like you;ve died and gone to heaven.  Season the veggies with salt, pepper and celery seed (which is bitter) to taste.  Add the parsley to the veggies at the last minute, frying only until it turns bright green.  If you think you might need more butter, then you probably do…just add more…its not going to hurt you.  Add butter till the veggies are swimming in it…be generous…its Thanksgiving.  Set frying pan of veggies aside for now, until they cool a little bit.

Put the bread in a very large bowl.  Dump about 1/2 to 3/4ths of the veggies on top of the bread.  Sprinkle with the cheese.  Add maybe 1/2 cup of cream and 1/2 cup of broth.  Crack 2 eggs into a bowl and beat them a little to break them up and then add them to the bowl with the bread and veggies.  Now, roll up your sleeves and get in there with your hands.  Mix and mix and mix.  If you've added enough cream, broth and eggs, the bread should start to break down…that's good…that's what you want.  You want the bread to break down SOME WHAT…not too much, but not too little, either.  You are after a somewhat custardy, puddingy texture, but not too liquidiy.  If the bread doesn't break down somewhat, add more cream, broth and eggs, a little at a time, until it does.  You may need more than 1 cup of cream and 1 can of broth, but add them a 1/4 cup at a time so that you dont' push the recipe too far.  Now step back and survey your work.  Does it have enough veggies in it?  If you think it does then fine, its ready to put in the oven.  If not, add some more of your reserved veggies until it looks right.  If you don't need the rest of the veggies, throw them into a pot of soup, or freeze them till you have a use for them.

Put the dressing into a deep 3 quart or regular 4 quart baking dish which has been well sprayed with cooking spray.  Bake at 325 until a knife inserted into the center comes out clean…probably at least 1 hour, but probably more like 1 1/2 to 2 hours.  After the knife comes out clean, you can cook it longer until it gets a nice crust on the sides and bottom if it doesn't already have one.  Because this recipe is so moist, you don't really have to worry about it drying out too much in the oven. 

This dressing has a somewhat custardy texture.  If you've added enough…but not too much…cream, broth and eggs, it should be very moist but not dense or heavy.

p.s.  You can use any good bakery or homemade bread you like…not just Ecce Panis brand.  This year, I am going to bake my own Semolina Bread to use in my dressing recipe. 

October 6, 2010
10:37 am
Forum Posts: 8
Member Since:
April 17, 2010
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I need a recipe for some good squash dressing.  Can someone help me out?

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