Southern Jewish Dressing
For most holidays (except Passover) and/or Shabbat Dinner, My Mom would make dressing. It included sautéing onions and celery in chicken fat (seasoned with salt and pepper) and using a combo of stale Challah and unsweetened cornbread. Then she’d combine the sautéed veggies, with bread/ cornbread, chicken stock maybe a beaten egg or two and more salt/pepper to taste and parsley, some sage and thyme and maybe sprinkled with paprika. Then baked in a well buttered casserole dish for 45-50 minutes and last 10-15 minutes uncovered to brown. She’d add more stock as needed.
South in my Mouth via Apple Podcasts · United States of America · 11/27/20
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