Recipe by Tornado Ali
When my grandmother passed away, I received a number of things from her estate. None were as important to me as her handwritten recipe for dressing. Not only is it the BEST dressing I've ever tasted, but it's also not too "sage"y...wonderful for those of us who don't adore sage. I add mushrooms and sometimes finely chopped oysters for personal preference. The shared secret recipe is written out on "General Shale Brick" notepaper, the company my grandfather worked for before he died.
Top Review by TxAngel60
I know these reviews are a couple of years old and it's already 2010,but I had to share.
I am so glad I came across this recipe. My mom passed down the exact same recipe to me years ago and I get nothing but raves about my stuffing. I truly believe the grease is the ultimate ingredient and gives it the best taste. I have also used chicken grease after frying up chicken and I think it turned out even better. I was curious,so I googled this to see if anyone uses grease in their stuffing. I tell everyone it has a "special ingredient" in it! LOL
I remember years ago when she was teaching me how to make it,I had run out of broth and she said use some grease. I swear after that I add it every year now! So,if you have never tried it,try it! You won't be dissapointed!
- 1 (14 ounce) bag Pepperidge Farm Herb Stuffing (cubed)
- 1⁄2 cup onion, chopped
- 1⁄2 cup celery, chopped
- 1 teaspoon sage
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 tablespoons bacon grease or 4 tablespoons cooking oil
- 2 cups water
- 4 whole eggs
Directions See How It's Made
- In large fry pan cook celery and onions in grease or oil and water over low for about 1/2 hour.
- Put bread, sage, salt and pepper in large bowl. Pour onion/celery mix (including liquid) over bread and mix well.
- Beat eggs and add to bread mixture. Mix well.
- Put dressing in greased baking dish and bake about 45 minutes in 350 oven, covered.
- Doubles well, extremely good cold.
- Can be made in well greased crockpot on low in about 3 hours.