Sally Washington's Chicken Dressing Recipe

+ Directions : 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. Sauteing the dressing gives it an unusual flavor which is well worth the extra effort in preparation. From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett