This is a mouth watering dressing. This one is from Irene Adams, my husband’s grandmother. She always called it dressing which to me sounds like it goes with a salad. I call it stuffing, even though it’s not stuffed inside anything. It’s delicious, especially with bacon drippings instead of butter. It may be easy enough for everyday, but is good enough for Thanksgiving and other holidays.
1 medium onion, chopped
4 tablespoons bacon drippings or butter
½ cup chopped celery
1 tablespoon sage
1 can chicken rice soup
½ cup water
8-10 slices of stale bread
- Brown the onion in the bacon dripping or butter. Pour the browned onion into a medium to large bowl. Mix in the celery, sage, soup, water and mix well.
- Tear the slices of bread into small pieces. Put the bread in a 9×9 casserole. Pour the soup mixture over the bread mix only a bit until the bread is coated.
- Bake covered at 325 degrees for a half hour then uncovered for a half hour. Serves 4.
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