Making this dressing recipe is a family tradition. Grandma’s dressing is a staple on our Thanksgiving table and has been for generations.
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Tips for Making Good Dressing
A secret to the success in this recipe is putting the celery and onion in a food processor to ensure finely chopped ingredients.
My late grandma was a really good cook probably because she had so much practice making big meals for groups of workers on our family’s farm. In the summer when it was time to bale hay and straw I know they would round up as many able high school boys as they could find. Part of the reward for hard work was a great homemade meal. I’ve heard many stories about the legendary food that she made. This dressing recipe was one of her specialties, so it’s guaranteed to be great!
Here’s a pic of the recipe in my mom’s handwriting. I’ve added some details so that easier to prepare. My mom continues to make this dressing recipe, so I decided to learn the tradition.
I understand that a lot of digital recipes are used now, but there’s just something special about a handwritten recipe. Might a nice cookbook like these make a good holiday gift this year?
I may not make big meals on a regular basis, but I certainly want to preserve the tried and true recipes that have been served around farmhouses in our family for generations. This is one of those excellent traditions that I’m glad to practice and record here in hopes that many others may enjoy it too!
I like my dressing to be firm, but moist and have a nice flavor profile. This perfectly describes grandma’s dressing or stuffing recipe. Here are a few other tried and true side dishes from our family Ultimate Sweet Potato Casserole and Farmhouse Loaded Potatoes. We hope you enjoy these recipes as much as we do!
Printable Grandma’s Farmhouse Dressing Recipe
Farmhouse Dressing Recipe
I may not make big meals on a regular basis, but I certainly want to preserve the tried and true recipes like this Farmhouse Dressing Recipe that has been served around farm houses in our family for generations.
Ingredients
- 4 cups day old bread, cubed
- 4 cups herb seasoned cubed stuffing
- 1 stick butter
- 1 cup celery
- 1/2 cup onion
- 2 cups turkey broth
Instructions
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Cut 4 cups of bread into cubes and leave out, uncovered overnight to dry out.
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Add celery and onion to the food processor and make smooth.
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Mix all ingredients together and bake in a 350 degree F oven for 45 minutes until just brown around the edges and slightly firm in the center.
*Doubling this recipe will affect cooking time and may make it very difficult for the center to finish cooking.
My mom’s was very much like this but she added one raw egg. She always said, “One egg is dressing and two is cement!”
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Confused..seeing your mom’s written recipe, reminds me of my mom’s recipe but when you show the ingredients in your version you leave out the sage, poultry seasoning, eggs, so I’m confused. Is it possible to see your grandmothers recipe?
Great question! My mom said that they updated the recipe to include half dried bread and half seasoned bread cubes. When using the seasoned bread cubes we omitted the sage and poultry seasoning. If you wanted to make your own dried bread cubes just add in those seasonings :).