TOTAL TIME: Prep: 20 min. Bake: 1-1/2 hours
MAKES: 50 servings


  • 5 loaves (1 pound each) day-old white bread, cubed
  • 5 pounds Jones Dairy Farm All Natural Pork Sausage Roll, 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

Nutritional Facts

1/2 cup: 249 calories, 23g fat (12g saturated fat), 56mg cholesterol, 662mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 4g protein.


  1. 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.
  2. 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.
Originally published as Dressing for a Crowd in Taste of Home December/January 1997, p54

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