- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 253.6
- Total Fat: 12.6 g
- Cholesterol: 53.0 mg
- Sodium: 868.4 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 2.3 g
- Protein: 5.9 g
Krisy's Thanksgiving DressingSubmitted by: KRISYSILLS
IntroductionThis is my favorite dressing EVER, so far (I say that every year ;) I think the bread was the key this time, because it was dense enough to maintain it's shape and not go all mushy like Grandma's did when made with white bread. It got good reviews from family ;) This is my favorite dressing EVER, so far (I say that every year ;) I think the bread was the key this time, because it was dense enough to maintain it's shape and not go all mushy like Grandma's did when made with white bread. It got good reviews from family ;)
2 lb. loaf of Rosemary Peasant bread (kinda like focaccia, but denser) - about 11-12 cups of dried crumbs
8 patties of Great Value Spicy Sausage from Wal-Mart
2 cups cooked Quinoa (cooked using chicken broth instead of water, & Poultry Seasoning )
3/4 of one large Onion, diced and 2 cups diced Celery, sauted in 4 Tbsp butter or bacon grease ;)
Salt & pepper
1 tablespoon Poultry Seasoning
1-2 teaspoons of Rubbed Sage
3 beaten Eggs
6 cups Chicken Broth, approx.
Rinse and cook Quinoa (.75 dry should give you about the right amount when cooked.)
Thaw and dice or shred sausage patties.
Add butter or bacon grease to large skillet and saute onion and celery with spices on low-med until tender.
Place dried bread crumbs in a large bowl, dump softened veggies on top (grease and all!), then add whisked eggs and start stirring. Add in chicken broth a little at a time until you feel you have enough moisture for the bread to begin soaking it up, but not very much soupy in the bottom of the bowl.
Dump into a large baking dish and bake at 375 for approx. 40 minutes, until heated through and browning.
Serving Size: Makes approx. 18 servings