- 1 pound bulk pork sausage
- 1 cup milk
- 7 cups coarse dry bread crumbs
- 1 cup diced celery
- 2 eggs, lightly beaten
- 2 to 3 tablespoons minced fresh parsley
- 2 tablespoons diced onion
- 1/2 teaspoon salt or salt to taste
- Preheat oven to 350°. In a large skillet, brown sausage. Drain and discard drippings. Meanwhile, in a small saucepan, heat milk over medium heat until bubbles form around sides of pan. In a large bowl, combine sausage, milk and remaining ingredients.
- Transfer to a greased 2-qt. baking dish. Cover and bake 40 minutes or until lightly browned. Yield: 6 cups (makes enough to stuff a medium-size turkey).
Reviews for Grandma's Poultry Dressing
"My mom or grandmother never made this. Remove the sausage, sub broth for milk, no eggs, add sage and celery salt, chopped celery and onion and this is ours. However, hubby's mom used pork sausage, broth, black olives and celery. Everybody's family is different. : )"
"I'm surprised that this is called "poultry dressing", and have never heard of using milk in a dressing or stuffing. That being said, I love sausage in dressing and use poultry seasoning and chicken broth for the best flavor."
"why is this recipe called "poultry dressing? there is no mention of poultry or poultry seasoning?"
"This is very similar to my grandmother's and mom's recipe. I use 3 pkgs of cubes, one seasoned and 2 unseasoned and I add poultry seasoning. I have never tried using milk to moisten the bread. I always have used chicken broth. My mom used water! I also use fresh onions and celery and sautee before adding to the stuffing. I make this ahead and freeze it, defrosting it so it's ready to bake Thanksgiving morning. My husband never ate his mother's dressing but loved my mother's. We figured out it was the poultry seasoning that he liked and not the sage his mother used."
"My mom has been making this for over 40 years. It's the best! The sausage is what makes it so delicious!"