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Dressing (Mary Sandella's recipe) Recipe

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This recipe for Dressing (Mary Sandella's recipe) is from The Sandella 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:  
1 gal. cubed dried bread
1/2 tsp. nutmeg (optional)
1 T. salt
1/4 tsp. pepper
1 tsp. poultry seasoning
2 c. finely chopped celery
2 c. finely chopped onions cooked with 1/4 lb butter
3 well beaten eggs
1 qt. broth & giblets
Directions:
Directions:
Dry bread and cube, this can be done several days ahead. I think probably about 1 1/2 King size or 2 reg. size bread.

Mix all seasonings together and set aside.

Cook celery and onions in butter. This can be done the day before and kept in refrigerator until ready to use.

Boil the wing tips, neck, tail, heart, gizzard and liver to get broth. This can be done the day before and kept refrigerated. Cut up the heart, liver, gizzard and any meat you can get from the neck and add to broth. Be sure to keep this mixture in the refrigerator until ready to mix.

To Mix-
Put bread in large container, sprinkle seasoning over. Add the warm celery and onion mixture and the broth, mix just until well mixed (do not over mix), then add beaten eggs and toss just enough to mix. Pour into greased 9 X 13 oblong pan and bake when ready. This can be done first thing in the morning and baked when ready to use.

Bake 325º for one hour.
Number Of Servings:
Number Of Servings:
8 to 12
Preparation Time:
Preparation Time:
1 hr.

 

 

 

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