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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 18 |
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So, its not Thanksgiving, but I came across this recipe and had to post it. I just love this dressing. The recipe came from my grandma, so I assume it is a polish one, but that is unconfirmed. This recipe can easily be quartered, halved, doubled to fit your needs. Read more . When planning, I make 1.5-2cups per person. I rarly have leftovers. Ingredients:
3-2 days before making, begin drying out your bread. if in a pinch, place bread slices on a plate and use your fridge or oven to help dry out. |
1.5 cups crisco (or margarine) |
1.5 cups onions, chopped |
3 cups celery, finely chopped |
6 quarts bread, cut into 1/4 inch cubes (you can use whatever bread you like. i use half white, half wheat.) |
3 tsp. salt |
3/4 tsp pepper |
1.5 tsp dried sage |
12 tbls parsley, chopped |
6 eggs, beaten |
12 tbls milk |
Directions:
1. In a frying pan, brown crisco, onions and celery. Let cool.
2. Add remaining ingredients and blend together with hands, until everything is soaked into the bread.
3. If you plan to stuff a bird, make at least 1 cup of stuffing per pound of bird and cook in the bird until bird is done.
4. If cooking seperatly, form into a shallow mound in a baking dish and cook until the top is golden (30-45 minutes)- test by slicing out a small wedge to see if cooked through. When done, it will still be moist, but it will not be 'mushy' from the egg and milk.
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