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Turkey Day Dressing
SUBMITTED by Grandma P, Mason City, IL
1 large loaf thin bread, toasted and crumbled
1 (8 ounce) bag Pepperidge Farm Seasoned Dressing
1 pound hot Italian sausage
4 onions, chopped
5 stalks celery, finely chopped
4 cups water
1 tablespoon salt
Pepper, to taste
2 teaspoons sage
Cook and crumble sausage and onion together until done; do not
drain. Cook celery until tender in 4 cups salted water. DO NOT
DRAIN WATER! In large bowl, add toast and dressing mix. Pour
sausage-onion mixture over top. Add seasonings, celery and hot
celery water to moisten toast mixture. You may add more hot
water according to how moist you like the dressing. Stir well.
Pour into a greased large casserole dish. Refrigerate. It is
best if made a day ahead. Bake at 350 degrees until slightly
browned and bubbly. Serve hot with Thanksgiving meal.
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