BB's House Dressing

"My best dressing for Christmas and Thanksgiving"
 
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Ready In:
4hrs 30mins
Ingredients:
11
Yields:
2 kinds of dressing
Serves:
16
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ingredients

  • 12 ounce turkey fat
  • 4 onions (medium diced)
  • 2 stalks celery (chopped)
  • 1 loaf sourdough bread
  • 8 slices white bread (Perfect White Bread)
  • 1 teaspoon parsley
  • 1 teaspoon thyme
  • 1 tablespoon sage
  • 1 turkey liver (*)
  • 1 teaspoon salt
  • 12 teaspoon pepper
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directions

  • one to two days before, cut bread into 1/2 inch cubes and put into large bowl.
  • Saute onions, and celery in turkey fat over medium heat until translucent.
  • Add herbs, salt, and pepper to bread and toss.
  • Saute liver (in separate pan) lightly, until slightly firm*.
  • Add onions and celery to bowl and toss again.
  • Sprinkle in water until moist, but not wet.
  • Set aside 1 cup of dressing.
  • Cut liver into small bits and add to the 1 cup of dressing*.
  • Use the main dressing for the main cavity of the bird, put what does not fit into a casserole to cook for all the dressing lovers.
  • Put the liver dressing into the neck cavity of the bird, and fold skin under securing with a skewer. In our house we call this "The Neck Dressing", and we all know what that means -- we are all as passionate about that as we are about the rutabagas, some love it, some hate it.*.

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RECIPE SUBMITTED BY

I live in the Shenandoah Valley of Virginia with my husband and our cat, Lizzie Borden. We had a wonderful dog, and now have 3 more cats to keep us company.
 
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