Poultry Dressing: originating with Grandma Brennan Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 to 2 cups onions chopped
1/2 cup melted butter or mild flavoured olive oil
2 cups celery chopped
Cook together until soft and add;
2 tsps salt
1 tsp ( I always use more than this):
thyme;
savory;
sage
pinch of ginger
Have ready:
10 cups stale bread broken into small pieces
3 cups potatos, boiled and mashed
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Directions: |
Directions:Cook first ingredients as above. When they and the mashed potatoes are cool enough, mix everything together, thoroughly. It's easieast to use your hands. Adjust seasonings. Pack into the turkey, chicken or other fowl and cook immediately.
The above amounts are for an 11 pound turkey; adjust for larger bird.
This recipe can be adjusted for food intolerances by using bread made from kamut, or spelt flours.
Instead of potatoes: 1cup millet cooked in about 3 cups chicken broth.
Mix as above; then mix in 1 raw egg and approx 1 cup chiken broth to make the mixture moist as this mixture dries out more quickly than the one with potatoes above which doesn't need additional liquid. Stuff the bird and cook immediately.
Enjoy! |
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Number Of
Servings: |
Number Of
Servings:Lots |
Preparation
Time: |
Preparation
Time:Lots |
Personal
Notes: |
Personal
Notes: This is an old family recipe and has been passed down in the family and adjusted somewhat for taste preferences. Grandma was the first one who adjusted it. I remember her being surprised when she looked up the actual recipe, which I did write down. However, I watched her make it many times and the above is very close to how she made it. My mother also made it as Gran did and it is how I have made it for years until I had to experiment to accommodate my food allergies.
Nothing pre-made tastes this good. It is worth all of the work to make it! Do enjoy it!
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