Old Bread at The B.K. Lounge: Part 1

What to do with old bread? If I where about 20 or 30 years older I would take my old bread and go down to the park and feed it to pigeons.

As you know we spend a considerable amount of energy in The B.K. Lounge Laboratory finding new and better ways to deal with such problems as old bread.

Our staff of talented experts have found that sometimes it is better to look at history to find the path to our future solutions.

What we found is STUFFING. That is what people did with old bread before we had parks. And if having a new purpose for old bread is not enough, stuffing is really easy to make.

What you need is about 8 cups of old bread cut into 1/2 inch or smaller cubes. About a loaf of bread.

We actually did this before the bread was really old. And the difference between really old and old is something only you can gauge.

But anyway, I took about a loaf of bread that had seen better days and cut it into small cubes. To speed things up in the laboratory we put the bread on a cookie sheet and baked it at 225 degrees, until really dry, about 40 minutes. It was like old bread magic or old bread time travel.

While the bread is drying out you need to prepare:

1/2 cup butter - no preparation here, just get it out
1 cup finely chopped celery
1/2 cup finely chopped onion
1-1/2 teaspoons of thyme
a fat pinch of garlic powder
a pinch of sage if you want
about a cup of chicken broth or water if you're lame.
salt and pepper at hand

In a small saucepan sauté the celery, onion, thyme, garlic powder and sage in butter. Keep this up until onion is clear but not brown. Just before the onions are done add 1/8 teaspoon (a pinch) of salt and about twice that amount of ground pepper.

When the bread is dry and the onion is clear it is time, to kill again, just kidding. It is time to put the bread into a bowl and lightly toss it while adding the onion mixture and then the chicken stock.

TaDa! or is it tioda! any way there it is, stuffing.

Sometimes this is referred to as dressing. But seeing that we do not put this on our chicken or turkey but we stuff it up it's you know what. We at The B.K. Lounge will refer to it as stuffing. You should be able to stuff an 8 or 10 lb. bird.

If you like what you read please read
Old Bread: Part 2, Meatballs.

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• The B.K. Lounge Cookbook
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• The B.K. Lounge Gallery
• The B.K. Lounge Recipes

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