Dressing for a Crowd Recipe

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Dressing for a Crowd is a tried-and-true church-super recipe shared by Sue Norem of Ellsworth, Iowa.

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Dressing for a Crowd Recipe

Prep: 20 min. Bake: 1-1/2 hours

Yield: 50 Servings

20 90 110

Ingredients

5 loaves (1 pound each) day-old white bread, cubed
5 pounds Johnsonville® Ground Sausage, cooked and drained or 5 pounds giblets, cooked and chopped
2-1/2 cups chopped celery
1/2 cup finely chopped onion
2 pounds butter
3-3/4 to 4-1/2 cups chicken broth, divided
1 tablespoon salt
2 teaspoons rubbed sage
1-1/2 teaspoons pepper
1 teaspoon dried thyme
1 teaspoon celery salt
1 teaspoon poultry seasoning
1 teaspoon seasoned salt

Directions

Toss the bread cubes and sausage; set aside. In a large saucepan, saute celery and onion in butter until tender. Remove from the heat. Stir in 3-3/4 cups broth and seasonings; mix well. Pour over bread mixture; mix well. Add enough remaining broth to achieve desired moistness.
Transfer to four greased 3-qt. baking dishes. Cover and bake at 325° for 1-1/4 hours. Uncover and bake 15 minutes longer or until heated through. Yield: about 50 servings.

Nutritional Facts 1 serving (1/2 cup) equals 249 calories, 23 g fat (12 g saturated fat), 56 mg cholesterol, 662 mg sodium, 6 g carbohydrate, trace fiber, 4 g protein.

Originally published as Dressing for a Crowd in Taste of Home December/January 1997, p54