Hot Dog! Stuffing!
A reader just reminded me about this stuffing recipe, which I put in the paper back in 2005, that uses hot-dog buns in stuffing.
I would not use any of the store-bought soup here, but instead replace it with more tasty broth, preferably homemade.
Turkey Dressing
Anne White of Kernersville, the vice chancellor of N.C. School of the Arts, sent us this dressing, which uses hot-dog buns to help create a soft texture similar to bread pudding. Dry soup provides the seasoning.
“I created this recipe in an attempt to make a moist and flavorful dressing that could be baked separate from the bird,” White said. “It is so moist you can eat it without gravy.”
White uses condensed soup to add celery flavor as well as extra liquid. To skip the soup, add two diced stalks of celery and an extra cup of chicken broth.
1 14-ounce bag stuffing mix
4 hot-dog buns, torn into small pieces
4 eggs
1 onion, chopped
1 stick butter, melted
2 tablespoons sage
1 teaspoons salt
1/2 teaspoons pepper
3 14-.5-ounce cans chicken broth (about 6 cups)
1 12-ounce can evaporated milk
1 10.75-ounce can condensed cream of celery soup
1 1.4-ounce package Knorr instant vegetable soup
Combine all ingredients in a large mixing bowl. Allow to soak until liquid is absorbed. Pour into greased 9-by-13-inch baking pan. Bake at 350 for 50 minutes to 1 hour.
- Michael Hastings
