Grandma’s Poultry Dressing
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
Ingredients
- 1 pound bulk pork sausage
- 1 cup whole milk
- 7 cups coarse dry bread crumbs
- 1 cup diced celery
- 2 large eggs
- 2 to 3 tablespoons minced fresh parsley
- 2 tablespoons diced onion
- 1/2 teaspoon salt or salt to taste
Reviews
Sounds like what my Nana used to make except we used all of the above ingredients, minus the eggs, as well as extra stuffing bread, chicken broth and poultry seasoning. Always the favorite dish on the table
Where did the "poultry" come in? No poultry drippings or seasoning
The picture is misleading....looks more like bread cubes and not crumbs.
looks good----But the name needs to be corrected to "Grandma's Sausage Dressing".
Curious as to why people post their recipes in the reviews! This is about other people's recipes, not yours! Post your own recipe for review somewhere else!
This sounds good.I use a bag of non seasoned bread crumbs and add a can of sliced chestnuts (in the foreign food aisle) and chopped olives.
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. : )