 | | Directions |
- A few days before making the dressing, slice the bread into cube and spread out on a large cookie sheet and let air dry. Stir occasionally to get cubes to dry evenly. You can also dry in a warm oven if preferred but you just want to dry them out not toast them.
- If you have a turkey or chicken neck, boil in lightly salted water at a low simmer until done and then trim off the meat from the bones. Dice the meat up finely. Save cooking water.
- Brown the sausage, drain grease, and pour sausage in a bowl and set aside.
- Using the sausage pan, add the margarine and heat to melt. Add the onions and cook over medium heat for 5 or 10 minutes. The onions should just be starting to get slightly browned. During the last few minutes of cooking, add the diced neck meat.
- Preheat the oven to 350° and generously butter the bottom and sides of the baking dish.
- In a very large bowl, combine the dried bread cubes, croutons, sausage, and the cooked onion and meat mixture; stir to mix together.
- Begin adding some moisture by adding in 5 cups of a mixture of the reserved water from cooking the neck meat and chicken broth. Stir this into the dressing until evenly moistened.
- Beat the eggs together and then add to the dressing. Stir in until evenly distributed. Then determine if the dressing adds more moisture. Begin by adding in 1 additional cup of broth at a time until dressing is moistened as desired.
- NOTE: The dressing should be moist enough to stick together when you squeeze a small handful together. You do not want the dressing to be soggy or it will still be too moist even after it is cooked. If while the dressing is cooking you feel it is too dry you can drizzle a little additional broth over the top.
- Add the dressing to the buttered baking dish and press down evenly. Add several tabs of butter on top.
- Cover with foil and bake in preheated oven for 45 minutes, remove foil and bake another 30 minutes.
- Remove from oven and serve while hot.
Note: This dressing can be made the day before and just baked before serving your meal the next day. |
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Prep Time: 1 hour
Cook Time: 1.25 hours
Container: Deep-dish 10 x 13 baking dish
Servings: 18
|  | | Ingredients | | - | | 1 pound sour dough bakery bread (can use French bread or other coase-textured bread) |
| - | | 1 package seasond crouton cubes (large package) |
| - | | 1 turkey or chicken neck (optional) |
| - | | 1/2 cup margarine |
| - | | 1 onion (medium to large), finely diced |
| - | | 2 pounds ground pork sausage |
| - | | 7 cups chicken broth (may need 6 to 8 cups of broth, can also use cooking water from boiling the neck meat) |
| - | | 8 eggs |
| - | | butter or margarine (for placing tabs on top of dressing before cooking) |
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