*  Exported from  MasterCook  *

                    MARGARET RUDKIN'S BREAD STUFFING

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Entrees                          Holiday
               Usenet

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       lb           Bread
  1                    White onion,
                       -chopped fine
  1       t            Salt
                       Pepper, freshly ground
    1/2   ts           Sage
    1/2   ts           Thyme
    1/4   lb           Butter, melted

 On the weekend before Thanksgiving, set aside some
 homemade bread, to dry out. Leave it unwrapped so that
 it will dry thoroughly.

 Thanksgiving morning, cut the bread into thick slices
 and remove the crust from each slice.  Dip each slice
 into cold water, and wring out carefully. After
 squeezing each slice dry, crumble it into a large bowl
 by rubbing between your hands.

 Add salt, pepper, sage, thyme and chopped onion to the
 bowl, and stir gently. Pour on the melted butter and
 toss like a salad.

 NOTES:

 *  A stuffing recipe from the founder of Pepperidge
 Farm Margaret Rudkin founded the Pepperidge Farm
 bakery as a health-food venture in 1937 because one of
 her children was allergic to white bread.  Her family
 lived on a farm in Connecticut that had a lot of
 pretty sorghum trees that the locals called
 "pepperidge trees," hence the name. Rudkin's
 pediatrician asked to buy loaves of her whole-grain
 bread for other children with white-flour allergies,
 and so the business was started. If you look in
 cookbooks published in that era, they mostly say that
 it is impossible to make bread from whole grains
 because the flour was too coarse and the bread would
 not hold together.  In its time, this was a very risky
 venture.

 In 1963, Margaret Rudkin published a cookbook with all
 of her family recipes. It's called "The Margaret
 Rudkin Pepperidge Farm Cookbook," (Atheneum Press). It
 is a rare book, and has been out of print for 20
 years.  In 1965 Grosset and Dunlap republished it with
 much wider distribution, but that book is also out of
 print.

 In general I have found that the recipes in this book
 are nearly identical to the products sold by the
 Pepperidge Farm bakery, and it's a lot of fun to make
 your own. Here is her recipe for Thanksgiving turkey
 stuffing.

 *  Rudkin's notes say "taste and sniff as you go,
 because you might like more sage or thyme."

 : Difficulty:  easy.
 : Time:  4 days drying bread, 10 minutes preparation.
 : Precision:  no need to measure.

 : Brian Reid
 : DEC Western Research Laboratory, Palo Alto,
 California, USA : [email protected]    -or-
 {ihnp4,ucbvax,decvax,sun,pyramid}!decwrl!reid

 : Copyright (C) 1986 USENET Community Trust



                  - - - - - - - - - - - - - - - - - -