Nana’s Dressing Patties
- 2 loves of white sandwich bread, torn to pieces into 2 large bowls and left to get stale overnight
- 1 cup onion, finely diced
- 1 cup celery, finely diced
- 1 stick regular unsalted butter
- 1 4 oz jar pimentos, undrained
- 3 Tbsp ground dried sage
- 1 tsp salt
- 1/2 tsp black pepper
- 1 quart chicken broth
- 16 oz sharp cheddar cheese block, shredded
The night before making this recipe, you get 2 loaves of white sandwich bread and tear it into very small pieces into 2 of the largest bowls you have so that it can get stale overnight.
The next day,preheat your oven to 350 degrees. Chop your celery and onion very fine and saute for 5 minutes in 1 whole stick of butter. After the celery and onion are softened, pour the celery, onion, butter mixture over the bread crumbs. Add the pimentos (undrained), sage, salt, black pepper, cheese and chicken broth. After you start combining the ingredients, the bread crumbs will shrink down to where you can combine both large bowls of bread crumbs into one. After you have thoroughly combined it, start shaping the dressing into biscuit sized patties. Spray a cookie sheet with pam and put about 8 dressing patties on the cookie sheet to bake for about 30 minutes. You want it to be a little crispy on the bottom. We usually get about 4 cookie sheets of patties out of this recipe, baking one batch after another until they are all done. So around 32 patties. You could definitely half this recipe, but I dont know why anyone would want to. The leftovers are even better.