Sally Washington's Chicken Dressing
My own cook, Washington, using the usual ingredients for chicken dressing, achieved such a marvelous result that we took our notebook and pencil to her and got her exact measurement. Unlike most Negro cooks, she was able to give us these.
• 3 cups broken toasted stale bread
• 1 small onion, chopped
• 4 tablespoons butter
• Milk or water
• 1/4 teaspoon black pepper
• 1/2 teaspoon thyme
• Salt to taste
Toast about three and one-half rather thick slices of stale bread and break into small pieces. Dampen with milk or water so that the bread crumbs are soft but not mushy. Melt two tablespoons of butter in a frying pan and mix with the bread. Season with the pepper, thyme and salt. Melt the remaining butter and fry the onions in it until they are brown. Then add the bread and let it brown, stirring frequently.
This amount will stuff one five-pound chicken. Sautéing the dressing gives it an unusual flavor which is well worth the extra effort in preparation.
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