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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Stuffing/Dressing (for poultry, pork, etc.) Recipe

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This recipe for Stuffing/Dressing (for poultry, pork, etc.) is from The Roosevelt 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:  
1/3 c. butter (optional, I just usually use the bouillon).
1/4 c. chopped onion
4 c. cubed bread (fresh or stale)
1/2 c. chopped celery
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dried sage (I always add more as I love sage!)
1 egg
1/2 tsp. poultry seasoning
chicken flavored bouillon (L.B. Jamison's or Better Than Bouillon)
(1 tsp. to 1 c. hot water)
Directions:
Directions:
I simmer the heart, gizzard, liver, and neck (these are called giblets) in water just to cover for about 30 minutes. Remove giblets. You can bone and cut up to add to dressing; I usually discard. Add onion, celery to water along with above ingredients except for bread cubes to make dressing. I like a real moist dressing so I make sure mine is soupy. If it seems to be drying out during baking, I add more broth or water. I spray my baking dish. Bake at 350º until browned, 30-45 minutes.

NOTE: This makes 1 qt. I probably make about 3 times this amount for our family. We always want some leftovers. 1 qt. for 4 lb. poultry, 3 qt. for 12 lb.
Personal Notes:
Personal Notes:
This is a variation from my mother, Peg Elliott. She made 2 very large pans, one with fresh oysters and one without. My sister-in-law, Edolyn, would pick out the oysters and eat them before we sat down to eat. My mother didn't appreciate this but she never said anything to her.

 

 

 

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