Submitted by: Mary Ellen Wozny of Coolville, OH
Berbere seasoning originated in Ethiopia and may be purchased via internet or at an ethnic grocery store. It typically contains coriander, cinnamon, turmeric, allspice, fenugreek, cardamon, cloves, cayenne and various ground peppers.
Ingredients:
- 1 stick unsalted butter
- 1⁄2 cup finely chopped yellow onion
- 1 3⁄4 – 2 cups finely chopped celery, with lots of leaves
- 1⁄2 cup finely chopped fresh parsley leaves
- 1 3⁄4 cups unsweetened applesauce, homemade, if possible
- 1 1⁄2 cups chicken broth
- 1⁄2 cup milk
- 2 large eggs, well-beaten
- 1⁄2 tsp. Berbere seasoning (or more if you dare!)
- 1⁄2 tsp. ground thyme
- 1⁄2 tsp. Dalmatian sage or ground sage
- 1⁄2 tsp. dried marjoram leaves
- 1⁄4 tsp. dried rosemary leaves
- 1⁄4 tsp. salt
- 1 loaf plain French or butter-top bread, cut into small cubes (about 6-8 well-packed cups)
Directions:
- In a large pot or Dutch oven, combine butter, onion, parsley and celery and cook over low heat until onion and celery are translucent. Remove from heat.
- Add applesauce to celery/onion. Add chicken broth and milk; mix well.
- Place eggs into large Pyrex measuring cup (2-cup size). Beat well. Add to mixture. Stir well.
- Add Berbere, thyme, sage, marjoram, rosemary leaves and salt; stir well. Add bread cubes; mix well. If too dry, add more broth, a little at a time. Mixture should look slightly wet at this point.
- Coat an oven-safe 2.5- to 3-quart glass or ceramic casserole dish with cooking spray. Add dressing mixture.
- Bake uncovered in 350 F oven for 45 to 60 minutes, or until golden brown on top, with center of mixture registering minimum of 175 to 180 F.
