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Dressing for a Crowd

Dressing for a Crowd
Dressing for a Crowd is a tried-and-true church-super recipe shared by Sue Norem of Ellsworth, Iowa.
50 ServingsPrep: 20 min. Bake: 1-1/2 hours

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.
© Taste of Home 2013

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Dressing for a Crowd (continued)

Nutrition 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.
© Taste of Home 2013