Bread Dressing

Toast (about 20 slices) of white bread until lightly browned and dry.
In a stick of butter saute 1 bunch chopped green onions, 1 large chopped onion, 4 stalks of chopped celery, and 4 toes of garlic.
Throw in to saute mixture 2 chicken bouillon cubes and add 1 can cream of chicken soup, black pepper, salt, and more garlic powder if needed.
Tear bread in pieces and mix with saute mixture.
Place in a large baking dish and add canned broth (4 to 5 cans) stirring well and add 3 beaten eggs.

Note:  Add about 10 capers if desired and sliced mushrooms. If you don't have enough chicken broth you can use a little milk instead. Sometimes I also add a little bit of cornbread to mine.

Bake at 375 for 1 1/2 hours.

This is a family favorite.  This recipe is one that my husband's grandmother from Germany made. She handed the recipe down to my mother-in-law and my mother-in-law handed it down to me. As you can see I don't have an exact recipe for this. I have been making it for a while now and mine is always different but delicious.

Gravy

Melt butter and add flour to butter stirring constantly and brown just a little (not too much). Add salt and pepper and chicken broth stirring well until thickened some. Add boiled eggs and pimentos.