“Learning how to make this is a family tradition. I remember my Mom teaching me how to make it, and I remember teaching my daughter to make it.” – Calla Ferre
“Apparently my Grandma Helen made a really good bread dressing as well. It is possible, that it was with her recipe cards. I did find this recipe among them: Bread Dressing. We won’t ever know for sure whether or not that is the same recipe, which is why I’ve taken to document the family recipes in as much detail as I can, so treasures like this will not be lost.” – April Ferre
Dressing for Turkey
Ingredients
- 1 Pound Bulk Pork Sausage
- 1 Medium Onion Chopped Large
- 4 Stalks Celery Including Leaves Sliced Large
- 1 8- Ounce Can Water Chestnuts Chopped
- 1 1/2 Teaspoons Poultry Seasoning
- 1/2 Teaspoon Chicken Bouillon
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Pepper
- 13 Slices Whole Wheat Bread Cubed Large
- 1 Tablespoon Parsley Optional
- Approximately 1/3 Cup Chicken Broth If Cooking in the Oven
Instructions
- This recipe should be prepared a day in advance and chilled, especially if you are using this to stuff a turkey.
- Brown the sausage in a fry pan.
- Meanwhile, in a large bowl, combine onion, celery and water chestnuts.
- When pork is finished cooking, add to the vegetables along with any drippings. Stir until well combined.
- In a small bowl, combine the poultry seasoning, chicken bouillon, salt and pepper.
- Put the bread cubes in another large bowl and gradually toss with the spice mixture. Toss small amounts of spice mix in at a time to ensure the bread is evenly coated.
- If using, add the parsley and toss until evenly combined.
- Add the pork and vegetable mixture to the bread cubes a little bit at a time, mix until well combined. The mixture should be damp, but not soggy. Thoroughly chill the dressing, preferably overnight. Dressing must be fully chilled if you are stuffing a turkey.
- The next day, stuff both ends of your turkey. As this is made with fresh bread and not dried bread, you should stuff your turkey fairly tightly.
- Most likely, you will have extra dressing that doesn't fit into the bird, if so, it can be cooked separately in the oven.
- To cook the dressing outside of the bird, place it in an oven-safe dish.
- Sprinkle over approximately 1/3 cup chicken broth (for a full batch) a little at a time, tossing until slightly moistened.
- The amount you use will vary, so do not add too much or your dressing will be soggy. Reserve any unused broth to add during the cooking process if needed.
- Cover and bake in a 350 degree oven, stirring every 20 minutes and adding additional broth as needed if the dressing is drying out too much.
- Continue to cook until the bread is well browned and the stuffing is cooked through, approximately 1 hour.
Recipe prior to 1927 – Evolved since Calla Stacker