"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Engebos Thanksgiving Day Dressing, by Bonnye Engebos, is from FAMILY FAVORITES,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 lb. hamburger 1/2 lb. pork sausage 1/2 tsp. poultry seasoning 1 small onion (or you can season with onion powder to taste) salt & pepper and celery salt to taste 1 bag of seasoned bread crumbs (croutons) 2 eggs
Fry hamburger and sausage together; add onion and seasonings.
Let simmer for 2 hours.
Put bag of seasoned bread crumbs in strainer and add warm water until moist. Add meat and eggs, mix together. Put in 9 x 13 inch cake pan and bake at 375º for approximately 45 minutes or until edges start to brown. Recipe can be doubled.
Our family has this dressing every Thanksgiving…everyone loves it. Of course, Heather never tried it until she was about 25 (picky eater that she is) and then decided she liked it!
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