mom's dressing
This was originally posted on my blog - Non-Dairy Queen of Sweets. My journey into the dairy-free life began in September 2014. It presented quite the challenge a few months later with the Thanksgiving holiday. Our family, in addition to my non-dairy, also has vegetarians and celiac disease. This year, we had a different section for each of us… my mom graciously made individual food for each of us. My favorite was her non-dairy dressing. To make it non-dairy, substitute the butter with your favorite “butter” substitute.
prep time
cook time
method
Bake
yield
Ingredients
- gizzards, hearts, and necks of poultry
- 1 - 2 - cubes dairy free butter
- 2 - 3 cups chopped onions
- 2 - 3 cups chopped celery
- 6 - 8 cups cubed bread, dried/toasted
- 2 tablespoons poultry seasoning
- 1/2 - 1 teaspoons sage
- chicken broth
How To Make mom's dressing
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Step 1Boil gizzards and hearts with neck until soft; finely chop gizzards, heart, and liver (discard neck or use for something else).
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Step 2Sauté with 1 cube dairy-free butter; add onion, celery, and remaining butter. When translucent, mix with bread cubes; add seasonings.
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Step 3Add enough broth to make moist but not too wet. Bake in a greased pan, covered, for 30 minutes at 350 degrees.
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Step 4VETEGARIAN/VEGAN: Eliminate the gizzard, hearts, and liver and substitute vegetable broth
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Step 5Edit Update: I upgraded this by adding 11 turkey sausage links, chopped, chopped mushrooms (about 1 cup), and eliminating the gizzards and hearts. Yum!!
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Step 6To make the update vegetarian, substitute the sausage links for your favorite vegetarian/vegan substitute or eliminate them.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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