Test Kitchen Approved

Grandmother's Poultry Dressing

Name: Grandmother's Poultry Dressing
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 pound bulk pork sausage; 1 cup 2% milk; 7 cups coarse dry breadcrumbs, can use day-old bread crushed into coarse breadcrumbs; 1 cup celery, diced; 2 large eggs; 2 tablespoons fresh parsley, minced, plus more, whole leaves, optional, to taste, for garnish; 2 tablespoons onion, diced; salt, to taste

Pork Thanksgiving Oven

Time: 1 hour

Yield: 6 servings

About

Grandmother's Poultry Dressing is proof-positive that any time of year is the right time for good, old-fashioned dressing, no matter how far away Thanksgiving might be! After all, who can say no to the tender bread pieces with the classic savory vegetables of onion and celery? And it just wouldn't be complete without succulent, spicy sausage kicking your taste buds into overdrive. Be thankful for Grandmother's Poultry Dressing... even if November is still months away!

Ingredients

1 pound bulk pork sausage
1 cup 2% milk
7 cups coarse dry breadcrumbs, can use day-old bread crushed into coarse breadcrumbs
1 cup celery, diced
2 large eggs
2 tablespoons fresh parsley, minced, plus more, whole leaves, optional, to taste, for garnish
2 tablespoons onion, diced
salt, to taste

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease a 2-quart baking dish.

Step 3 -In a large skillet over medium-high heat, add the sausage and cook, while crumbling, until it is no longer pink, about 5-7 minutes.

Step 4 -Drain the grease from the skillet.

Step 5 -In a small saucepan over medium heat, add the milk and heat until bubbles form around the sides of the pan.

Step 6 -In a large bowl, combine the cooked sausage, the heated milk, the breadcrumbs, the celery, the eggs, 2 tablespoons of the parsley, the onion, and the salt.

Step 7 -Transfer the sausage mixture into the prepared baking dish.

Step 8 -Cover the baking dish and bake until lightly browned, about 40 minutes.

Step 9 -Serve garnished with the extra whole parsley leaves.

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