Oh how I love Thanksgiving and all the traditional dishes we had to go with the golden bird. This was my mother’s dressing recipe. I’ve tried many recipes through the years, but this has always been my favorite.
Servings
16
servingsIngredients
5 lbs. pork butt
5 stalks celery
2 Tablespoons parsley
6 slices day old bread (add more if needed)
2 onions
3 eggs
Salt and pepper to taste
Poultry seasoning to taste (I use a well rounded teaspoonful)
Directions
- The evening before Thanksgiving, cook the pork butt in salted water until done.
- Skim fat off the water.
- Cool and then dice the meat.
- Dice celery and onions.
- Dunk the bread in the pork water and squish out the excess.
- Tear bread apart and add to meat.
- Add all the rest of the ingredients, mix well and refrigerate until the morning.
- Salt the turkey’s cavity
- Fill with stuffing and bake.
- 10.The extra stuffing can be baked in a casserole dish.
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