Mom’s Thanksgiving Dressing

Mom’s Thanksgiving Dressing Recipe

My mom hosted Thanksgiving at our house every year when I was a kid. Once of my cherished recipes she gave me was for her Thanksgiving Dressing.

Ingredients
15-20 slices of bread (toasted & cubed)
½ lb. ground beef
1 tart apple
1 large sweet onion (finely chopped)
1 c. celery (chopped)
2 cans chicken & rice soup
1 can of water
2 cans cream of mushroom soup
1 tsp. ground sage
Salt & pepper
Chicken broth
1 stick butter

*Laurie’s Tip: I used already toasted and cubed bread from the bakery if you don’t want to do the bread yourself.

Directions

Step 1: Brown the ground beef, finely chopping until no longer pink and drain grease. Set aside.

Step 2: Peel, core and finely chop your apple. Mix with the chopped celery and onion and set aside.

Step 3: In a large bowl, add the bread cubes, onion, celery, apple, ground beef, chicken & rice soup, water, and cream of mushroom soup.

Step 4: Add sage and liberally salt & pepper as desired. Using your hands, gently mix the ingredients until well blended.

Step 5: Spoon mixture into a well-greased 9X11” baking pan and smooth out to make it even and flat.

Step 6: Pour about ½ c. of chicken broth over the mixture. Using your fingers, poke holes in the mixture allowing the broth to permeate the dressing. Allow the broth to soak in and using your hand, pat the dressing, covering the holes back in. (Here is where the recipe isn’t so scientific.) You will know when you’ve used enough broth when you press on the dressing and a little broth comes up between your fingers. If it does NOT, add more chicken broth until it does.

Step 7: When ready to bake, melt a stick of butter and pour over the top of the dressing. Bake at 320 degrees for approximately 2 hours until golden and slightly crispy on top.

*Laurie’s Prep Tip: This dressing can be made a week ahead of time. Cover and freeze. Then allow to defrost in the fridge for 2 days before baking. Allow to get to room temperature (about 2 hours) before topping with melted butter and baking.

Mom’s Original Written Recipe: