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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Gram's Thanksgiving Stuffing (Dressing) Recipe

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This recipe for Gram's Thanksgiving Stuffing (Dressing) is from Diane Strong's Recipes, 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:  
16 slices white bread (diced) = 9 cups
¼ tsp. pepper
½ tsp. sage
½ tsp. dried thyme
¾ tsp. poultry seasoning
½ stalk celery
1 lg. onion, diced
¾ c. water
¼ c. chicken broth (NOT low salt)
extra ½ c. chicken broth set aside
1 stick butter
Directions:
Directions:
In a large skillet melt stick of butter. Add ½ stalk of celery thinly sliced and 1 large small diced onion and sauté. When softened, removed with a slotted spoon and set aside. Remove pan from heat.
In a large bowl, place bread and seasoning. Mix gently with hands. Add sautéd onion and celery and gently mix. Add ¾ cup water and ¼ cup chicken broth to moisten. While slowly adding, mix with other hand.
Put part of mixture in pan with butter from sauté and begin to fry bread. Keep turning bread while frying. Use ½ cup of broth to moisten bread as you fry. It is possible you may need to add butter as you go. The only way to know if this reaches your liking is to taste it. Oh darn! You get to eat it before everyone else. If you make ahead, put in slow cooker to heat and serve at your feast!
God Bless!

 

 

 

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