I made two different dressing recipes for Thanksgiving. One of them was Italian Sausage Dressing from "Our Best Bites". I have to be honest, I wasn't too thrilled with it. I like my Mom's stuffing, excuse me, dressing recipe better. Here it is!
Mom’s Turkey Dressing
(Makes enough for 15)
3 cubes of butter
1/2 c olive oil
4 or 5 sticks of celery
3 cubes of butter
1/2 c olive oil
4 or 5 sticks of celery
2 large sweet onions
1 large bundle of fresh parsley
3 12 oz boxes of seasoned cubed bread
1 can chicken broth (I use more)
Craisins (put in as much as you'd like)
black pepper to taste
1. Chop celery first and sauté it in a large pot with 3 cubes melted butter and ½
cup olive oil.
2. Chop parsley and onion while celery is cooking. When celery is soft, add
onion and parsley. Cook for approximately 5 minutes and add Craisins. Cook
another 5 minutes or until onions are clear.
3. In an extra large work bowl, place bread cubes, add hot vegetables and toss
until well mixed. Slowly add 1 can of chicken broth and toss again. Add black
pepper to taste.
4. Line extra large baking pan with heavy-duty foil. Spread dressing evenly in
pan and wrap until ready to cook.
5. Cook dressing for about ½ hour at 450 degrees and serve hot.
Note: Dressing can be frozen before it is cooked. Sometimes I freeze ½ of dressing
and eat the other ½.
*Notes from Jesse. My Mom chops everything in the food processor. It's so much faster. Also, I added a little more chicken broth (about 2 cans total) than what my mom says to add. I used 15 oz bags of the cubed bread, because that's all I could find. It actually worked out better with a little more cubed bread. I think my mom's vegetable to bread ratio is a little off. And one more thing, I like to cook mine longer than 30 minutes. I like it really crunchy on top. That is a personal preference.
So there you have it.
xoxo
j