-PAMELA BROWN (GMNF21C)
The one secret to my dressing is Salt Rising bread. My Grandmother always
used it with other bread (we had to keep it a secret because my father
hated salt rising even though you can not tell is is in there). I also have
a hard time making just a little dressing and it always looks like I'm
fixing for an army. Basically I cook the neck, heart, liver etc. in water
to which I add 1 stick of butter and celery tops for flavor for my liquid.
If the dressing is too dry I use chicken broth for additional moisture. I
toast 1 loaf of day old white bread and 1 loaf of salt rising bread. I then
break the toast into small pieces. Add a pkg. of Pepperidege Farm stuffing
to the toast. Cook a good portion of chopped celery and onions in broth.
When tender add to bread mix. Form in to serving size balls and place in
buttered baking dish. Spoon additional broth over balls. Bake at 350 for 1
hour or until brown. We do not like soggy dressing so I do not stuff the
turkey. This dressing is moist and is very easy to serve. If I have too
much for Thanksgiving I freeze the uncooked balls and use them at Christmas
which helps speed-up dinner that busy day. I hope that your kids will like
this recipe mine always liked the idea of the balls.