My Great Grand Mother's Turkey Dressing
Annie Cassidy Duncan
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- 1 lb
- pure pork sausage
- large yellow onions
- loaves of bread (white)
- 2 tsp
- 1 tsp
- 1 Tbsp
- dried sage leaves
- 1 Tbsp
- dried thym leaves
- 1 Tbsp
- dried summer savoury leaves
- 2-3 Tbsp
- garlic powder
1The day before you make the dressing remove the bread from the bags and place on a large tray to dry out. If you are using frozen pork sausage, remove from freezer the day before and thaw in the fridge.
2Add a TBSP. of Olive oil to a large skillet, form sausage into 4 or 5 patties and sprikle with a little salt and pepper. Over medium heat brown the patties on both sides and then turn heat down to low. Cover and cook for 20 -25 minutes and remove the patties to a plate to cool. Save the pan juices.
3Peel and slice the onions and add to pan drippings, stir to coat the onions and cover and cook stirring occasionally for about 30 minutes. *Note if you are not using a food grinder, then crumble the sausage meat befor cooking and dice the onions.
4Cut the bread slices in half to fit in the food ginder or cut into cubes.
5If using a grinder start by grinding some of the onions, then some of the sausage and then the bread and continue alternating. If not mix the sausage, onions and bread together.
6When finshed the grinding add the salt, pepper, sage thym, savory and garlic and place in large container and refrigerate over night.
7Day of cooking remove from the fridge, stir well and taste for additional seasoning. This recipe makes enough dressing to stuff a 25 Ib. bird. I prefer to cook in a covered casserole dish 375o for about 40 minutes