Every Thanksgiving and Christmas we have this dressing. My Grandma always made it, and it is a family favorite. Grandma wasn’t a recipe follower. She tasted and adjusted until it was how she liked. My Mom watched her, and that is how we have my Grandma’s Holiday Dressing recipe.

I just made it for my daughter’s preschool class (22 kids), and the kids liked it! The best compliment was from the teacher saying it tasted like her mom’s.

What I’m sharing is a half batch. My Mom doubles this when she makes it for the group holidays.

Preheat oven to 375. Use a 13×9 cake pan (spray with nonstick spray) I used a roaster pan I had from handi-foil (looks like it could hold the double batch to me)

1 loaf of bread (dried)
½ stick of margarine
¼ cup of onion
½ cup of celery (I use ¼ cup myself..not big celery fan)
1 egg
About 3 cups of broth (2 cans will be plenty)*
½ tsp salt
½ tsp pepper
1 bouillon cube

You need to dry the bread. One way is laying it all out on a pan overnight, but I have cats so I don’t do this. I put the bread on a baking sheet and bake at 300 for about 40 minutes. Every 10 minutes or so flip the bread to get it all dried. It’ll be like toast.

Rip up the bread (good project for little helpers) into a large bowl.

Melt margarine in a skillet and add the celery and onion to it and cook until softened and add to bread.
Add the egg. Add salt and pepper.
Start adding broth. Dissolve a bouillon cube in the broth. Do not dump it all in. Add and mix so you don’t get too liquidy.
Stir it all up, and it will have a thick, gooey, breading pudding texture.

Put it in your baking pan and bake for about an hour.
It’ll have a nice crust on top, but still soft inside. It will set up as it cools plus allows for easy reheating
dressing1
*If you make your own broth you can add some meat to the dressing too. My Grandma would put bits of chicken in hers.

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