City Dressing
Servings: 8
Ingredients
- 4 cups dry Pepperidge Farm Herb
- Seasoned Classic Stuffing mix
- 3 cups finely crumbled soft bread such as biscuits, buns, or rolls or additional Pepperidge Farm mix
- 1/2 cup butter
- 1 medium onion very finely chopped
- 2 celery stalks very finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon poultry seasoning
- 1 12-ounce can or box cream of chicken soup
- 3 large eggs
- 2 to 3 cups richly flavored turkey or chicken broth
Instructions
- Heat oven to 350°. Generously butter or mist with cooking spray a 9 x 13-inch baking dish.
- In a large bowl, toss together the stuffing mix and crumbled bread.
- Warm butter in a medium saucepan over medium-high heat. Stir in onion and celery and cook until almost tender, about 5 minutes. Stir in salt, pepper, and poultry seasoning, and cook 2 minutes more. Pour into bowl with Pepperidge Farm mixture and toss well.
- In a medium bowl, whisk together cream of chicken soup and eggs. Stir into dressing mixture.
- Stir in enough broth to give the dressing mixture the consistency of cooked oatmeal. Pour into prepared baking dish.
- Bake until set and browned on top, about 45 minutes. Let stand for at least 10 minutes before cutting into squares and serving warm.
Notes
City: Pepperidge Farm & Cream Soup
City dressing is made of purchased ingredients: paeans to modernity, convenience, and chain grocery stores. It’s tidy stuff with a neat top and slightly creamy interior that never gets out of line, portioned into squares so even that one wonders whether they were planed. (More likely, they were tapped out by an expert wielding a metal spatula.) City dressing can be homemade for Thanksgiving, but it’s also found in restaurants year-round. Often it’s the only dressing we eat between holidays. When we ferry our trays down the line at K&W and other cafeterias known only by their initials, those golden blocks form the foundation of the roast turkey special. It’s the dressing we find at The Club (country or bridge), and it’s the dressing that many of us were raised on. In an era when home cooks shopped for ingredients instead of growing them, the expedient choices of the grocery aisle — bag after bag of fragrant Pepperidge Farm breadcrumbs, can after can of cream-of-something soup, and Swanson broth — never failed to meet our expectations. The outcome of this classic combination is never in jeopardy, and the flavor is reassuringly delicious. We know how to doctor it up to suit our tastes, but no matter what, city dressing turns out worthy of thanks in our 9-by-13 CorningWare, time after time.
Recipe By: Our State
Serving Size: 8
Serving Size: 8