This dressing recipe is adapted from one my grandmother shared with me years ago. She used stale bread; I opt for Pepperidge Farm CUBED Herb Dressing mix! This recipe takes time and effort, but it pleases the palate of even those who typically won’t eat dressing!
6 celery stalks, shredded
1 large bag carrots, shredded
1 med to large onion, chopped
1 bulb garlic, chopped
1&1/2 to 2 sticks butter
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Chicken bouillon, 5-6 tbsp
Salt
Pepper,
Parsley, 2 tbsp
Sage, 1/2 to 3/4 tsp
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Sautee veggies in butter until very tender. Add chicken bouillon and seasonings with enough water to moisten. Sautee for 10-15 minutes. Veggies will be very soft.
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1 large bag of herb-flavored, cubed dressing
2 eggs, slightly scrambled
1 can chicken broth
water
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Empty bag of dressing cubes into large casserole dish. Add scrambled eggs, chicken broth, and veggies. Mix thoroughly. Add enough water to make dressing very moist. Mix well.
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Bake at 325 degrees for approximately 45 minutes.
*I always make my dressing on Wednesday and refrigerate it until I stick it in the oven on Thanksgiving Day! It frees up my holiday a bit more to enjoy family, and it slightly reduces the number of Turkey Day dishes to wash!
