Rosanna Bauman is on the road this week giving a talk today (Wednesday, Nov 12) at the “Slow Money” national gathering in Louisville. Louisville is just down the road from me so it was tempting to go visit Rosanna and watch her presentation but economics dictate otherwise. Rosanna is German Baptist Brethren, Old Conference, and they typically do not permit themselves to be filmed. Rosanna, though, says she knows she will be at a public gathering like the one she is speaking at, so she just sort of takes a “there’s nothing I can do about it” attitude. If I can get a video of her speech and if she is comfortable with me sharing it with you, I’ll do that. I think it’d be a great way for you all to “meet” Rosanna is person.
Meanwhile, we’re going to share her recipe this week for her Grandma’s turkey dressing. This is an old Brethren recipe that has become a favorite among the Baumans and hopefully will at your Thanksgiving table!
This recipe works best if you are planning on de-boning the turkey before serving, as it calls for cooked turkey and broth. However, you could skip the meat and just use canned broth.
- 12 cups very dry white bread, (preferably homemade) cut in small cubes
- 1 teaspoon salt
- ¾ cup chopped celery
- 4 cups milk
- 1 medium onion, chopped
- 3 cups turkey broth
- ¾ tsp black pepper
- 6 eggs, beaten
- 1 cup cooked turkey meat chopped
- 2 teaspoons sage
- Mix together and pour into greased 8X16 pan.
- Bake at 350 for 40 minutes, or until center sets.
- The time depends greatly on how dry the bread cubes are