Pop Pop’s Dressing
Notes
Note: My father wasn’t much of a cook, but he always made the thanksgiving dressing. This is basically his recipe with the understanding that he never wrote it down and never made it the same way twice
Ingredients
- 6 cups of crusty baguette cut into one inch cubes
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 1 apple diced into ½ inch cubes
- ½ stick (1/4 cup) butter
- ½ cup raisins
- ½ cup of pine nuts
- 1 lb. sweet Italian sausage
- 2 eggs
- 2 cups chicken stock
- 1 tablespoon poultry seasoning
- Salt and pepper to taste
Instructions
- In a large sauté pan melt butter and sauté carrots, celery and onion for 10 minutes on medium high heat. Set aside about
- In the same pan break up the sausage into smaller pieces and brown (About 10 minutes)
- In a large mixing bowl scramble the eggs and then whisk in the chicken stock
- Add the bread cubes, sausage, celery, onion, raisins, apple, pine nuts, poultry seasoning, salt and pepper. Fold all the ingredients together
- Place the mixture in a 9 by 13 inch Pyrex baking dish and then cover with aluminum fowl and bake in a preheated 375 degree oven for 40 minutes