Best 6 Grandma Stolls Moist Dressing Recipes

GREAT GRANDMA'S DRESSING!

Steps:

• 1. Stale the slices of bakery bread. I let them air dry on baking sheets, until they are just right.
• 2. In a medium sauce pan, melt the butter. Add the onion, celery and apple. Simmer until the onion and celery is very soft, and the apple has pretty much cooked away. Set aside.
• 3. Slice at a time, lightly dip staled bread into a large bowl of water. Don't let it get soggy, squeeze out excess water, and tear bread into small pieces.
• 4. After you have completed dipping and tearing the bread, pour butter mixture over the torn bread, and mix well. Season with salt and pepper.
• 5. I usually end up using 3 beaten eggs. Add them now, and mix well.
• 6. Now you are ready to stuff your bird, or cook in a baking dish. This year I cooked it in the crock pot!

GRANDMA'S CORN BREAD DRESSING

Steps:

• Prepare the dry corn bread mix according to package directions. Cool and crumble.
• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
• In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
• In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
• Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

GRANDMA'S POULTRY DRESSING

Steps:

• 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. In a large bowl, combine sausage, milk and remaining ingredients., Transfer to a greased 2-qt. baking dish. Cover and bake until lightly browned, about 40 minutes.

MOIST POULTRY DRESSING

Steps:

• In a large skillet, saute the mushrooms, celery, onions and parsley in butter until the vegetables are tender. In a large bowl, toss the bread cubes with salt, sage, poultry seasoning, thyme and pepper. Add the mushroom mixture. Combine eggs and broth; add to the bread mixture and toss. , Transfer to 5-qt. slow cooker. Cover and cook on low until a thermometer reads 160°, 4-5 hours.

GRANNY'S OLD-FASHIONED BREAD AND SAGE DRESSING

Steps:

• Preheat oven to 325°F. Melt margarine in a large nonstick skillet. Add celery and onion. Sauté until vegetables are very tender, about 10 minutes. Stir in thyme, sage, salt (optional), and pepper. Set aside.
• Meanwhile, place bread slices on a baking sheet and lightly toast on both sides, about 10 minutes per side (or you can use the toaster). Break bread into bite-size pieces. Mix in vegetable mixture and parsley. (At this point, stuffing can be made one day ahead, placed in a self-sealing container, and refrigerated.)
• In a medium saucepan, heat broth to a simmer. Place dressing mixture in a large mixing bowl. Add hot broth and stir until bread is evenly moistened, starting with 2½ cups broth and adding additional broth to reach desired consistency. Transfer mixture to a shallow baking dish. Cover with foil and bake for 30 minutes. Uncover and continue to bake until lightly browned, another 15 to 20 minutes.

MAMA MAC'S VERY MOIST SAGE DRESSING

Steps:

• Preheat oven to 400°F Mix all ingredients and place into greased 9x13 pan. (it will be liquidy but it will bake down).
• Bake for 35-40 minutes until browned. Great served with roast chicken.