Grandma’s Poultry Dressing

Name: Grandma's Poultry Dressing
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 cups.
Ingredients: 1 pound bulk pork sausage; 1 cup whole milk; 7 cups coarse dry bread crumbs; 1 cup diced celery; 2 large Nellie’s Free Range Eggs, lightly beaten; 2 to 3 tablespoons minced fresh parsley; 2 tablespoons diced onion; 1/2 teaspoon salt or salt to taste

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 Nellie’s Free Range Eggs, lightly beaten
2 to 3 tablespoons minced fresh parsley
2 tablespoons diced onion
1/2 teaspoon salt or salt to taste

Directions

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 until lightly browned, about 40 minutes.

Nutrition Facts

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

Originally published as Grandma's Poultry Dressing in Reminisce November/December 1992

Reviews

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Average Rating:

Nicholas

Jun 10, 2018

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!
Terri

Apr 9, 2018

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.
LPHJKitchen

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!
BradyBunch2

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.
peanutsnona76

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:)
I_Fortuna

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. : )
annecooks

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.
lailu

Nov 16, 2015

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

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.
loreanna

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!