1 lb. bread
1 white onion, chopped fine
1 tsp. salt
fresh-ground pepper
1/2 tsp. sage
1/2 tsp. thyme
1/4 lb. butter, melted
On the weekend before Thanksgiving, set aside some homemeade 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. Serves 8.
“Nouvelle Cuisine, roughly translated, means: I can't believe I paid ninety-six dollars and I'm still hungry.”
Mike Kalin
