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.
That’s it DoAheads… a recipe for Dressing I’m certain your tribe will GOBBLE up!
Your DoAhead Friend,
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