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Grandma's Poultry Dressing Recipe
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Grandma's Poultry Dressing Recipe

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Every family seems to have its own favorite dressing recipe which becomes a tradition, and this is ours. It came from Grandma, who passed it down to my mother. Now our children have carried it into their kitchens. This is truly a good old-fashioned recipe! —Norma Howland, Joliet, Illinois
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 12 servings

Ingredients

  • 1 pound bulk pork sausage
  • 1 cup milk
  • 7 cups coarse dry bread crumbs
  • 1 cup diced celery
  • 2 large eggs, lightly beaten
  • 2 to 3 tablespoons minced fresh parsley
  • 2 tablespoons diced onion
  • 1/2 teaspoon salt or salt to taste

Nutritional Facts

352 calories: 1/2 cup, 12g fat (4g saturated fat), 52mg cholesterol, 826mg sodium, 48g carbohydrate (3g sugars, 2g fiber), 12g protein .

Directions

  1. 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.
  2. 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).
Originally published as Grandma's Poultry Dressing in Reminisce November/December 1992, p49


Reviews for Grandma's Poultry Dressing

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (8)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
I_Fortuna
Reviewed Apr. 28, 2016

"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. : )"

MY REVIEW
annecooks
Reviewed Nov. 18, 2015

"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."

MY REVIEW
lailu
Reviewed Nov. 16, 2015

"why is this recipe called "poultry dressing? there is no mention of poultry or poultry seasoning?"

MY REVIEW
djhottma
Reviewed Nov. 17, 2014

"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 REVIEW
loreanna
Reviewed Nov. 8, 2013

"My mom has been making this for over 40 years. It's the best! The sausage is what makes it so delicious!"

MY REVIEW
cookieface
Reviewed Nov. 7, 2013

"I use seasoned bread cubes, butter instead of milk and diced apple. Thanks for the warm reminder of my mom :)"

MY REVIEW
becky1789
Reviewed Nov. 7, 2013

"I haven't tasted this, but sausage meat in stuffing? yes, and it is traditional. I should know, I'm British and we were eating stuffing before you lot :P I'd add sage to that too."

MY REVIEW
RNMOM502
Reviewed Nov. 6, 2013

"In defense of the sausage, I have a copy of a recipe from back when Carter was president. It was their traditional Thanksgiving stuffing that always included sausage. And it tasted delicious."

MY REVIEW
laurih
Reviewed Nov. 6, 2013

"Going to make in addition to my regular family favorite. Sounds amazing!!!"

MY REVIEW
nana22
Reviewed Nov. 6, 2013

"It is my understanding to review the recipe if you have tried it, not to give an opinion on the understanding of the recipe. I have used sausage in my stuffing every Thanksgiving , over 45 yr. It is the only way I make it. Try it you might like it!!!"

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