The holidays are upon us. Thanksgiving is in two days, Christmas is a little over a month away and everyone’s start to a new life is 39 days away. If life has taught me one thing, it’s “life is too short to share your secrets.” The secret I am going to share with you today is my grandmothers Thanksgiving dressing recipe. Now, before I do this, you must promise not to tell my family.
I never really understood what the power of holding on to a secret recipe is. I get its a cool thing to know the best recipe a family member ever came up with, but why not share it with the world if its so great? I don’ t know about you, but I am not going to open up a restaurant anytime soon with all of my families recipes. Why not let the world test it out and, bear with me here all of you secret keepers, even give you feedback to make it a smidge better?
I truly hope you enjoy this recipe and even try it out either Thanksgiving or Christmas.
Grandma Taylor’s Dressing Recipe
This recipe will make a cake pan (9X13) of dressing, sometimes more. Plenty for a family of 6-8
- 1/2 loaf white sandwich bread (dried out)
- 9X9 pan of Corn bread (dried out)- I use 2 boxes of Jiffy
- 1 small onion (diced)
- 1 stalk of celery
- 1-1.5 Tbs Sage (depends on your taste for sage)
- 4 eggs (beaten)
- 2 Cans or 3-4 Cups of Chicken Broth
- 1 Apple Diced ( I like to use Gala or Fuji)
- Salt & Pepper to taste
- 1 Can Cream of Mushroom Soup
- 1 Can Cream of Chicken Soup
- 1 Can Creme of Celery Soup
- 24 hours before making dressing, break apart 1/2 loaf of white bread.
- 24 hours before making dressing, make corn bread, cut and leave out to dry
- Preheat oven 350
- Spray 9X13 pan with non-stick cooking spray
- Crumble white bread and corn bread in a large mixing bowl
- Add diced onion, sage, eggs, apple, soups , celery, salt & pepper, and chicken broth
- Mix all ingredients together with a spoon
- Pour mixture in cake pan
- Bake uncovered 1 hour – depending on the climate you live in you may need to cook up to 2 hours.
- Stick a toothpick in the middle, if it comes out clean it is ready
This recipe is the only way I will eat dressing during the holidays. The apple and celery keep the dressing from drying and give it a great flavor at the same time. If you end up making this, let me know what you think or what changes you made to adjust to your taste.