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---------- Recipe via Meal-Master (tm) v8.02
Title: DRESSING
Categories: Turkey, Dressings
Yield: 6 servings
-PAMELA BROWN (GMNF21C)
The one secret to my dressing is Salt Rising bread.
My Grandmother always used it with other bread (we had
to keep it a secret because my father hated salt
rising even though you can not tell is is in there). I
also have a hard time making just a little dressing
and it always looks like I'm fixing for an army.
Basically I cook the neck, heart, liver etc. in water
to which I add 1 stick of butter and celery tops for
flavor for my liquid. If the dressing is too dry I use
chicken broth for additional moisture. I toast 1 loaf
of day old white bread and 1 loaf of salt rising
bread. I then break the toast into small pieces. Add a
pkg. of Pepperidege Farm stuffing to the toast. Cook a
good portion of chopped celery and onions in broth.
When tender add to bread mix. Form in to serving size
balls and place in a buttered baking dish. Spoon
additional broth over balls. Bake at 350 for 1 hour or
until brown. We do not like soggy dressing so I do not
stuff the turkey. This dressing is moist and is very
easy to serve. If I have too much for Thanksgiving I
freeze the uncooked balls and use them at Christmas
which helps speed-up dinner that busy day. I hope that
your kids will like this recipe mine always liked the
idea of the balls.
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