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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I never stuff or truss a turkey (you’ll end up with better results if you don’t, because an unstuffed, untrussed turkey allows the heat into the cavity). I make dressing in a pan with my grandmother’s recipe. Read more . This is not the awful, dry stuff that sits in a mound on your plate and practically needs a knife to cut, like nearly everybody else makes it. This is delicious, moist dressing. If you like it dry, God have mercy on your soul. You can make sausage dressing with this recipe. See below. Ingredients:
1 loaf bread, pinched up |
2 large eggs |
2 t. rubbed sage |
1/2 t. each: salt and black pepper |
1 stick butter, melted (1/2 stick if using sausage) |
4 stalks celery, chopped |
2 large onions, chopped |
1 green, orange, or red bell pepper, chopped |
chicken broth |
1/2 lb. country sausage (opt) |
Directions:
1. If making sausage dressing, fry the sausage over low heat until done, and put in a large bowl. Yes, with the grease. It's flavor.
2. Add all of the dry ingredients to the large bowl. Did I say large?
3. Add the eggs, and squish with your hands.
4. Start stirring in chicken stock, about a cup at a time, then stirring a minute after each addition. The mixture should be soupy wet — or you’ll end up with that nasty, dry crap everybody seems to think dressing should be (I can’t give you an exact measurement because it depends on how absorbent the bread you used is, as well as the humidity, but keep adding and stirring until you get soupy wet).
5. Stir in the melted butter.
6. Pour into a greased 13×9x2 baking pan and bake at 350 until golden brown on top. This is dressing to die for. Moist. Luscious.
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