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December 1999 Issue
Stuff for the Holidays!
by Royce Smith
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Greetings readers and welcome to Momma Gert's Place.

From our house to yours, do have a very Merry Christmas and a happy, prosperous New Year.

Make Christmas 1999 one of the best ones that you have ever had. After all, it will be the last one your family will enjoy during this millennium.

But, be careful on December 31st.

There are a lot of sick tickets out there who assume the world will end then. If it does, hey, it's been nice knowing you!

Yet, when January 1st and 2nd roll around and you realize, hey, we've been spared, don't feel too ridiculous or stupid or even down or depressed.

As Momma Gert used to say: "Just thank God that He spared you to see one more Christmas and one more New Year and all was well within your household!"

I've included this issue an old family recipe that should really help any table out during the holidays or any other special event. Dressing for turkey, hens, or even duck!

Enjoy and Godspeed!

 

Dressing or Stuffing

  • 1 pound sliced firm white sandwich, French, or Italian bread, including crusts, cut into 1/2 inch cubes, or 10 cups lightly packed bread cubes
  • 1 stick butter or margarine
  • 2 cups chopped onions
  • 1 cup finely chopped celery
  • 1 cup finely chopped green, yellow, and red bell peppers
  • 1 1/2 teaspoon dry sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon red crushed pepper
  • 1/2 teaspoon lemon and pepper seasoning
  • 1/2 teaspoon dry poultry seasoning
  • 1/3 to 1 cup chicken stock
  • 3 to 4 large eggs
Preheat oven to 450 degrees. Toast bread until golden brown. Turn into a large bowl.

Heat the butter in a large skillet over medium heat until theĀ foam subsides.

Add onions, celery and peppers and cook, stirring until tender, about 5 minutes.

Remove from the heat and stir in seasonings.

Stir into bread cubes and toss until well combined. Depending on how much butter you started with and how firm you want the dressing/stuffing, stir in chicken stock and eggs, a little at a time, until the dressing is lightly moist but not packed together.

Adjust seasonings. To use as a stuffing, reheat just before spooning it into the bird(s). Or moisten with additional stock and/or egg and turn into a large, shallow buttered baking dish. Bake in a 350 degree oven until top has formed a crust and the dressing is heated through.

  • Yields: 8 to 10 servings
  • Preparation Time: 1 hour
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