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"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Grandma Santin's Dressing Recipe

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This recipe for Grandma Santin's Dressing is from The Santin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups celery & tops, chopped small
2 cups onions, chopped small
2-3 big pieces of garlic, chopped finely
1/2 cup parsley
1+1/4 to 1+1/2 lbs ground meat (use fatty meat)
3/4 cup grated romano cheese (imported)
6 eggs
1 small loaf white bread, a little dry but not hard
Whole milk (not 2% or skim)
Salt, pepper & sweet basil
Can of chicken stock
Directions:
Directions:
Tip: To save time, can chop celery, onions & garlic the night before. Store in a tight container in refrigerator.
1. Heat oven to 350º.
2. In a large bowl, put enough whole milk so that bread is saturated. Add all ingredients except chicken stock. Sprinkle salt, pepper & sweet basil over entire width of bowl. Mix with hands.
3. Spray sides & bottom of pan with Pam. Can use a tin foil pan; however, roaster cooks faster.
4. Pour about 1/2 chicken stock in bottom of pan.
5. Put mixture in pan & pour a little stock on top.
6. Cook in a covered roaster (medium size) at 350º for 1 1/2 hours to 2 1/2 hours. If using tin foil pan, cook 2-3 hours or more. Test if done by put a butter knife in center; if comes out clean, dressing is done. Sides will be brown. To get top brown, take lid off the last 20 minutes.
Personal Notes:
Personal Notes:
He had his mom explain the recipe over the phone and made it for his friends at Thanksgiving. Now it is his signature dish each Thanksgiving.

 

 

 

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