Dressing with a Twist
Allow yourself plenty of time to make this beautiful dressing presentation!
Make the Bread (or use a 1 1/2 pound loaf of frozen bread dough!)
1/2 pkg dry yeast
1/3 cup warm water
1 T sugar
3C all purpose flour
1 large egg
1/3 cup sour cream
1/3 cup water, room temp
Mix yeast with warm water and sugar. Let stand until foamy.
Fit the workbowl of food processor with metal blade. Add flour, salt and butter to the bowl. Pulse 2/3 times to mix. Stir egg into sour cream in a separate small bowl, and have the room temp water ready.
Turn machine on and pour the yeast mixture in through the feed tube. With machine running, pour in the egg/sour cream mixture and then the cold water. Do this rather slowly, allowing flour mixture to absorb the liquid. After dough comes together into a ball, let the ball revolve around the workbowl for about 35 seconds to knead the dough. Remove dough to a plastic bag to rise, (or an oiled bowl.) Let rise in a warm place for 30 minutes while you make the filling.
Make the filling:
1 large chopped onion
About 1 C chopped celery
1 stick of butter
2/3 cup dried cherries or cranberries soaked in brandy to soften
1 T poultry seasoning
1 T rubbed sage
2/3 cup pecans, coarsely chopped
Salt and pepper
Melt butter in medium sized skillet. Cook onion and celery until soft, add pecans and cherries, including any liquor left after soaking. Add seasonings. Set aside.
Complete the process:
Punch down the dough. Prepare a jelly roll pan or cookie sheet by spraying or using parchment paper. Roll out the dough to about 10 X 15 and sprinkle all over with the filling ingredients. Roll the dough, along the long side, and seal the edge well. Lift the roll onto prepared sheet pan, and cover with plastic wrap that has been sprayed. Let stand 20 minutes. Preheat the oven to 350 degrees.
Take the plastic wrap off, and bake the roll for 30-40 minutes until lightly browned. Transfer to a rack to cool. Slice into 1 1/2 inch thick slices and arrange the slices in an attractive baking dish (you will serve in this).
Beat together until thoroughly mixed:
4 eggs, slightly beaten
Enough broth to make 4 cups total liquid
Spoon the liquid over the sliced roll. Cover with wrap and refrigerate for 1-4 hours, or until all of the liquid is absorbed. (Note: if the liquid absorbed right away when you first poured it on, then add another cup of broth stirred with one egg.)
Uncover dish, bring to room temp, and bake for 40 minutes until top begins to brown. Serve hot, with gravy!