RECIPE BOX

Grandma’s Poul­try Dress­ing

Reminisce - - Contents -

Grandma’s Poul­try Dress­ing

NORMA HOW­LAND • JOLIET, IL

PREP: 20 min. • BAKE: 40 min. • MAKES: 6 cups

1 lb. bulk pork sausage 1 cup whole milk 7 cups coarse dry bread crumbs 1 cup diced cel­ery 2 large eggs 2 to 3 Tbsp. minced fresh pars­ley 2 Tbsp. diced onion 1⁄2 tsp. salt or to taste

1. Pre­heat oven to 350°. In a large skil­let, brown sausage. Drain sausage, dis­card­ing drip­pings. Mean­while, in a small saucepan, heat milk over medium heat un­til bub­bles form around sides of pan.

2. In a large bowl, com­bine sausage, milk and re­main­ing ingredients. Trans­fer to a greased 2-qt. bak­ing dish. Cover and bake 40 min­utes or un­til lightly browned. 1⁄2 cup: 352 cal., 12g fat (4g sat. fat), 52mg chol., 826mg sod., 48g carb. (3g sug­ars, 2g fiber),

12g pro.

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