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Pudding/Stuffing, Savory Bread
Source: Self
Serves: 6 to 8

1 can clear condensed chicken soup + water to equal 2 cups
1 cup canola oil (+ extra, to lightly grease casserole)
3 5-1/4-oz. bags (Osem) toasted (unseasoned) Mediterranean Croutons
Dried parsley flakes to taste
1/8 tsp. (scant) ground sage
1/8 tsp. (scant) ground thyme
Salt and pepper to taste
1 40g bag of (Osem) fried onions
1 4-oz. can of mushroom stems and pieces (optional)
1 egg, beaten
Boiling water as needed

Preheat oven to between 350°F and 400°F. (My oven is slow, so I bake it at 400°F.)

Bring the soup/water combination to a simmer in a large pot. Add oil. Return to simmer, and remove from heat.

Add parsley, sage, thyme, salt, pepper, fried onions, and mushrooms to the liquid. Stir in croutons until all are moist.

Add, and mix in the beaten egg (mixed with a little more salt and pepper if necessary). Add boiling water to get desired consistency. (Croutons should be soft, but still somewhat retain their shape.)

Put mixture into an 8"x8" square casserole pan. Cover with foil, dull side up, and bake for approximately 45 minutes to an hour. (Check for doneness, and bake longer if necessary.)

If not already browned on top, remove foil for a couple of minutes, and let top slightly brown.

Poster's Notes:
I devised this recipe using "convenience" ingredients that save lots of preparation time. I'm sure that it would be even tastier with freshly prepared ingredients, but I think that this time-saving version is delicious.

Although, I've never used this to stuff a turkey, or breast of veal, I imagine that it would work very well. I would probably go lighter on the seasoning, as it would probably absorb some of the seasoning from the meat.

Posted by Barbara Kaplan

Nutritional Info Per Serving: N/A