Grandma's Poultry Dressing Recipe

4 17 17
Grandma's Poultry Dressing Recipe
Grandma's Poultry Dressing Recipe photo by Taste of Home
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Grandma's Poultry Dressing Recipe

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4 17 17
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

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

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

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Reviews forGrandma's Poultry Dressing

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LPHJKitchen User ID: 7521213 278543
Reviewed Nov. 30, 2017

"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!"

MY REVIEW
BradyBunch2 User ID: 198188 277744
Reviewed Nov. 14, 2017

"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."

MY REVIEW
peanutsnona76 User ID: 8027573 256639
Reviewed Nov. 10, 2016

"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 REVIEW
I_Fortuna User ID: 8342880 247604
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 User ID: 8360491 237602
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 User ID: 8119294 237484
Reviewed Nov. 16, 2015

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

MY REVIEW
djhottma User ID: 3654667 41197
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 User ID: 5891047 43954
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 User ID: 1279273 42659
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 User ID: 7220904 17023
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."

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