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*Frontier Bread and Onion Stuffing*

1 1/2 pounds of dried bread, cubed
2 cups chicken stock
2 tablespoons butter
3 medium onions, diced
dash sage
dash powdered rosemary
dash thyme
2 tablespoons parsley

The type of bread you use for this dish can make a great difference in how it turns out. A delicate white bread will yield a lighter stuffing, while a heavy wheat will lend a rough and hearty character.

Slice and dice the bread the night before and let it dry out in the open air. In a large sauce pan, melt the butter. Saute' onions until tender. Add in stock, bread cubes and spices. Place in covered casserole dish and bake in 375 degree oven for 45 minutes, uncover and bake for an additional 15 minutes.

You may wish to add fresh mushrooms, or a stalk of celery. As these ingredients would not have been available to a frontier family in the middle of winter they have not been included. In the Laura Ingall's Wilder book, "On the Shores of Silver Lake", the Ingall's family did have a milk cow and could have made butter. However, it is mentioned in the story that the cow was giving so poorly that no butter was made. To be more authentic, you may wish to substitute bacon grease for the butter.

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