Grandma Lucille Kempf's Dressing Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 bunch celery
handful of parsley
1 bunch new onions
1 lb bulk sausage meat
1/2 lb hamburger meat
baked 9" cornbread
1 loaf Haby's Bakery Bread, day old (largest size french bread, sliced)
Milk
1 pkg Pepperidge Farm Herb Seasoned Stuffing Mix
2 sticks margarine (1 cup)
5 eggs, beaten
1 Tablespoon poultry seasoning
1 tsp sage
1 grated apple
salt and pepper
|
|
Directions: |
Directions:In food chopper with med blade chop celery, parsley, new onions (green onions).
Brown the sausage and hamburger, add to the chopped vegetables and heat through.
Crumble 3/4 of the previously baked cornbread and 1 loaf Haby's Bakery Bread, broken in pieces and the Pepperidge Farm stuffing mix that is mixed first with 1 cup of hot water and the 2 sticks of margarine, all together in bowl. Add milk to make moist and work together till mushy.
Add 5 whole eggs to the stuffing bowl and salt and pepper, and spices. Add 1 grated apple and the meat mixture. Put stuffing mixture in glass Pyres bowl and bake. (No times to bake or size of pan was given) |
|
Personal
Notes: |
Personal
Notes: Renee (McKemy) Kempf Tschirhart still makes this recipe for Thanksgiving but does not add the grated apple. She only uses 1 1/2 cups margarine in which she browns the celery, parsley and onions. This is added to the previously browned sausage (and she does not use hamburger), which has been drained of any excess fat.The bread was laid on oven racks overnight to dry out. She combines all of the breads and stuffing mix with a can of chicken broth (instead of hot water and margarine) and milk and works together with hands until mushy. Then to the bread mixture, add 5 whole eggs, beaten; along with the browned sausage/vegetable mixture. Add salt and pepper and spices from the original recipe. To bake, put dressing in 2 glass Pyrex baking dishes (13x9x2-inch) and covers with foil. Bake at 350 degree F. for 15 minutes. Uncover and bake about 20 minutes longer, or until nicely browned and firm (to cook the eggs).
|
|
This recipe for Grandma Lucille Kempf's Dressing is from