Categories: Entrees, Holiday, Usenet
      Yield: 8 servings
      1 lb Bread
      1    White onion,
           -chopped fine
      1 t  Salt
           Pepper, freshly ground
    1/2 t  Sage
    1/2 t  Thyme
    1/4 lb Butter, melted
  On the weekend before Thanksgiving, set aside some homemade bread, to
  dry out. Leave it unwrapped so that it will dry thoroughly.
  Thanksgiving morning, cut the bread into thick slices and remove the
  crust from each slice.  Dip each slice into cold water, and wring out
  carefully. After squeezing each slice dry, crumble it into a large
  bowl by rubbing between your hands.
  Add salt, pepper, sage, thyme and chopped onion to the bowl, and stir
  gently. Pour on the melted butter and toss like a salad.
  *  A stuffing recipe from the founder of Pepperidge Farm Margaret
  Rudkin founded the Pepperidge Farm bakery as a health-food venture in
  1937 because one of her children was allergic to white bread.  Her
  family lived on a farm in Connecticut that had a lot of pretty
  sorghum trees that the locals called "pepperidge trees," hence the
  name. Rudkin's pediatrician asked to buy loaves of her whole-grain
  bread for other children with white-flour allergies, and so the
  business was started. If you look in cookbooks published in that era,
  they mostly say that it is impossible to make bread from whole grains
  because the flour was too coarse and the bread would not hold
  together.  In its time, this was a very risky venture.
  In 1963, Margaret Rudkin published a cookbook with all of her family
  recipes. It's called "The Margaret Rudkin Pepperidge Farm Cookbook,"
  (Atheneum Press). It is a rare book, and has been out of print for 20
  years.  In 1965 Grosset and Dunlap republished it with much wider
  distribution, but that book is also out of print.
  In general I have found that the recipes in this book are nearly
  identical to the products sold by the Pepperidge Farm bakery, and
  it's a lot of fun to make your own. Here is her recipe for
  Thanksgiving turkey stuffing.
  *  Rudkin's notes say "taste and sniff as you go, because you might
  like more sage or thyme."
  : Difficulty:  easy.
  : Time:  4 days drying bread, 10 minutes preparation.
  : Precision:  no need to measure.
  : Brian Reid
  : DEC Western Research Laboratory, Palo Alto, California, USA
  : reid@decwrl.DEC.COM    -or-
  : Copyright (C) 1986 USENET Community Trust

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