Braden Family Cookbook
PARMESAN SOURDOUGH DRESSING
Sunset Magazine inspired
Spread bread cubes in a
single layer in two pans, each about 10 X 15 inches. Bake in a 350 degree oven until toasted golden brown, about
25 minutes. Turn cubes over about
½ way through cooking process. Rotate
pans to insure even cooking.
In a large frying pan over
high heat, combine butter, mushrooms, onions, celery, and garlic.
Stir often until vegetables are lightly browned, about 15 minutes.
Pour into a large bowl. Add
a little of the broth to the pan and stir to free any browned bits.
Add to bowl.
Toss together all
ingredients except the egg and the broth. Add
up to the two cups of broth and toss again.
Add salt and pepper to taste. Whip
egg and add to dressing mix.
Spoon into a shallow 3-qt
(9- by 13") casserole. I
suggest lightly oiling the dish - use Pam!
For moist dressing, cover with foil; for crusty dressing, do not cover.
Bake in a 325 - 350 oven (usually the same temp your turkey is cooking
at!) until lightly browned and at least 150 degrees in the center, about 50
minutes if started at room temperature, (1 hour if chilled).