Margaret Rudkin (Pepperidge Farm) Bread Stuffing (the real one)


Making stuffing, when I was a child was quite a performance. We like a dry, crumbly, buttery stuffing, not a wet soggy one.

Three of four days ahead, white bread was set aside to dry out.

When the big day came, the kitchen table was clean, a bowl of cool water was placed on one side, a large empty bowl on the other side, and in the middle were thick slices of dry bread with the crusts removed.

Each was dipped into the water and then squeezed out thoroughly.

Why it had to be dried out for days and then wet again was a mystery, but whoever figured it out was mighty smart because the moisture was just right.

The moist slices wee crumbled by rubbing between the hands and then salt, pepper, sage, thyme and finely chopped white onions were added and well tossed together.

Melted butter was poured on and everything tossed together lightly with a fork.

My grandmother didn't use any measuring spoon for the spices-she gauged the amounts by testing and sniffing. But here is a good guess at the amounts used.
.
To a 1-pound loaf of bread use:

1 white onion, chopped fine
1 teaspoon salt
freshly ground pepper
1/2 teaspoon sage
1/2 teaspoon thyme
1/4 lb butter, melted

Taste and sniff as you go, because you might like more sage or thyme.

Sage and Onion Stuffing

1 large white onion 1/2 teaspoon teaspoon powdered sage 2 cups soft bread
crumbs 4 tablespoons melted butter Salt and Pepper to taste

Chop the onion very fine. Mix with the bread crumbs. Add the powdered sage, salt and pepper, and mix well. Add the melted butter and toss well with a fork.

The Margaret Rudkin Pepperidge Farm Cook Book Pages 29-30

Copyright 1963 by Margaret Rudkin Library on Congress catalog number
61-17862