- 1 pound Jones No Sugar Pork Sausage Roll sausage
- 2 eggs, lightly beaten
- 1 cup milk, scalded
- 7 cups coarse dry bread crumbs
- 2 tablespoons diced onion
- 1 cup diced celery
- 2 to 3 tablespoons minced fresh parsley
- 1/2 teaspoon salt or salt to taste
- In a skillet, brown sausage. Drain and discard the drippings. In a large mixing bowl, combine sausage and remaining ingredients; mix well. Place in a greased 2-qt. casserole. Bake, covered, at 350° for 40 minutes or until lightly browned. Yield: 6 cups (makes enough to stuff a medium-size turkey).
Reviews forGrandma's Poultry Dressing
"While the name might be misleading, we loved the flavors of this recipe! We did actually use chicken sausage and added just a bit more liquid but overall, it was very well received!"
"Sorry, but I still make it the way grandma did it - crumble loaves of fresh stuffing bread, chicken broth, onions, celery, pork sausage, apples, poultry seasoning plus other spices, put it in a pan & slice up a stick of butter for the top. Cover it & let it bake. Now I have to make one without sausage, add cranberries & use vegetable broth. The rest is the same. I can't add stars because I haven't made this. I might try, just to see what it's like with milk."
"Nice recipe. Not one I will use often, but when we'd like something different. And "poultry dressing" doesn't mean it contains either poultry OR poultry seasoning. It refers to what the purpose of the dish is -as a "dressing" or accompaniment to poultry. Historically came into use during Victorian Era because "stuffing" didn't sound as, well...nice. Some poultry dressing/stuffing doesn't even have bread. Got to love our wealth of culinary variations:)"
"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!"
"I use seasoned bread cubes, butter instead of milk and diced apple. Thanks for the warm reminder of my mom :)"
"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."