San Francisco Style Dressing Recipe
Ingredients
| 1 loaf (1 1/2 lb.) sliced sourdough bread, cut into 1/2-inch cubes | ||
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| 2 onions (3/4 lb. total), peeled and finely chopped | ||
| 2 cups thinly sliced celery, including leaves | ||
| 1/2 pound mushrooms, rinsed, discolored stem ends trimmed, and thinly sliced | ||
| Red bell pepper | 1 To taste | |
| 1/2 cup finely chopped Italian parsley | ||
| 5 green onions, ends trimmed, rinsed and thinly sliced | ||
| Chicken broth | 1 Can (10oz), condensed | |
| Minced | 2 Can (10oz) | |
| Black olives | 1 Can (10oz), drained | |
| 2 teaspoons Italian seasoning blend or 1 teaspoon each dried oregano and dried basil | ||
| Eggs | 2 Large | |
| Salt and coarse-ground pepper | ||
| Salt and coarse-ground pepper | ||
Directions
1. In a 325° oven, bake bread cubes in a 12- by 17-inch roasting pan until dry and firm to touch, 15 to 20 minutes; stir occasionally.
2. Meanwhile, in a 10- to 12-inch frying pan, combine butter, chopped onions, celery, mushrooms, and bell pepper; stir often over medium-high heat until vegetables are limp, 7 to 10 minutes.
3. Mix cooked vegetable mixture, parsley, green onions, broth, clams with juice, olives, and Italian seasonings with bread cubes in roasting pan. Add salt and pepper to taste. In a small bowl, beat eggs to blend, then stir into bread mixture.
4. Spoon into a shallow 3-quart casserole and cover tightly. (If making up to 1 day ahead, chill.)
5. Bake in a 350° oven until hot (at least 150° in center), 35 to 40 minutes (50 to 65 minutes if chilled). For a crusty top, uncover the last 20 to 30 minutes.
2. Meanwhile, in a 10- to 12-inch frying pan, combine butter, chopped onions, celery, mushrooms, and bell pepper; stir often over medium-high heat until vegetables are limp, 7 to 10 minutes.
3. Mix cooked vegetable mixture, parsley, green onions, broth, clams with juice, olives, and Italian seasonings with bread cubes in roasting pan. Add salt and pepper to taste. In a small bowl, beat eggs to blend, then stir into bread mixture.
4. Spoon into a shallow 3-quart casserole and cover tightly. (If making up to 1 day ahead, chill.)
5. Bake in a 350° oven until hot (at least 150° in center), 35 to 40 minutes (50 to 65 minutes if chilled). For a crusty top, uncover the last 20 to 30 minutes.
Chef
