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San Francisco Style Dressing

the.instructor's picture
Ingredients
  Sliced sourdough bread loaf 1 1⁄2 Pound, cut into 1/2-inch cubes (1 Loaf)
  Butter/Margarine 1⁄4 Pound (1/2 Cup)
  Onions 3⁄4 Pound, peeled, finely chopped (2 Onions)
  Thinly sliced celery 2 Cup (32 tbs) (Including Leaves)
  Mushrooms 1⁄2 Pound, rinsed, discolored stem ends trimmed, and thinly sliced
  Red bell pepper 1⁄2 Pound, rinsed, stemmed, seeded, and cut into 1/4-inch dice (1 Red Bell Pepper)
  Finely chopped italian parsley 1⁄2 Cup (8 tbs)
  Green onions 5 , ends trimmed, rinsed and thinly sliced
  Condensed chicken broth 10 1⁄2 Ounce (1 Can)
  Canned minced clams 13 Ounce (2 Cans, 6 1/2 Ounce Each)
  Canned sliced ripe black olives 2 1⁄4 Ounce, drained (1 Can)
  Italian seasoning blend/1 teaspoon each dried oregano and dried basil 2 Teaspoon
  Eggs 2 Large
  Salt To Taste
  Coarse ground pepper To Taste
Directions

1. In a 325° oven, bake bread cubes in a 12- by 17-inch roasting pan until dry and firm to touch, 15 to 20 minutes; stir occasionally.
2. Meanwhile, in a 10- to 12-inch frying pan, combine butter, chopped onions, celery, mushrooms, and bell pepper; stir often over medium-high heat until vegetables are limp, 7 to 10 minutes.
3. Mix cooked vegetable mixture, parsley, green onions, broth, clams with juice, olives, and Italian seasonings with bread cubes in roasting pan. Add salt and pepper to taste. In a small bowl, beat eggs to blend, then stir into bread mixture.
4. Spoon into a shallow 3-quart casserole and cover tightly. (If making up to 1 day ahead, chill.)
5. Bake in a 350° oven until hot (at least 150° in center), 35 to 40 minutes (50 to 65 minutes if chilled). For a crusty top, uncover the last 20 to 30 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Oregano

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