Let’s face it. One of the absolute best parts about turkey dinner is the dressing! I don’t usually have a little dressing with my turkey, I have a little turkey with my dressing!

I grew up loving my grandmothers version (it has raisins…yum!) I still crave it but Doc is not a raisin fan so I learned to cook his Mom’s recipe. Her recipe has almonds, rosemary and celery to name just a few of it’s tasty components. It’s a delightful blend of herbs, bread, and “crunch”. Without further adieu’…

Delightful Dressing

Ingredients:

1 Large Onion Diced

4 Stalks of Celery Diced

2 Cans of Mushrooms (reserve the liquid for later)

2 Sticks of Butter

1/3 Cup Snipped Parsley (Less if Dried)

2 Tsp Dried Rosemary-Crushed

3/4 tsp Pepper

Salt to Taste

2 Packages Pepperidge Farm Herb Seasoned Stuffing (16 oz each)

2 Cans Evaporated Milk

1 Can Cream of Mushroom Soup

1 Can Cream of Celery Soup

1 Can Chicken Broth

1/2 Cup Slivered Almonds

1. Saute onions, celery and mushrooms in butter until soft not browned. Remove from heat and stir in dry seasonings.

2. Put Stuffing in a bowl and mix in onion celery mixture and slivered almonds.

3. Add Cream soups and evaporated milk and stir in. Add chicken broth a little at a time until moistened properly. (If the dressing is too dry you can use discretion in adding either more milk or more broth.)

Place dressing in a lightly greased 9 X 12 glass pan. Cover with foil. Bake at 325 for 40 minutes.