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Serves 8 – 10 Ingredients:
  • 2 packages Village Hearth Classic Hot Dog Buns
  • 6 tablespoons butter, divided
  • 1 large onion, finely chopped
  • 2 stalks celery with tops, finely chopped
  • 1/3 cup finely chopped fresh parsley
  • 2 eggs, lightly beaten
  • 3 cups chicken broth
  • 1 can cream of chicken soup
  • 1 tablespoon rubbed sage
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
Directions: Allow the buns to sit out of the package approximately 24 hours, or until hard. Crumble the buns into a really large bowl. Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and add parsley. Mix the eggs, chicken broth and soup into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper. Press the mixture into a large, lightly greased crock pot. Refrigerate overnight. Top with pats of remaining butter and cook on low for 4 -€“ 5 hours, stirring after 2 hours.