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Northern Bread Dressing

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Northern Bread Dressing
2009-12-11 Side Dish
4.8 97

This bread stuffing is made with chopped turkey giblets, white bread, celery, onion, seasonings, eggs, butter and broth, spread and baked in a rectangular dish.

  • Servings: 16


Turkey Giblets & Neck
Chicken Bouillon Cubes or Chicken Base, optional
2 Loaves White Bread, torn into pieces
1 cup Chopped Onion
½ cup Chopped Celery & Leaves
4 Eggs, beaten
1 tsp Pepper
1 Tbsp Poultry Seasoning, or to taste
½ tsp Sage
¾ stick (6 Tbsp.) Butter, melted


Cook giblets and neck in 2 quarts of water until tender. (If flavor is not strong enough, add chicken bouillon cubes or chicken base for more flavor). Drain, reserving broth. Chop giblets and place in a large mixing bowl. Combine giblets with bread, onion, celery, eggs, pepper, butter, poultry seasoning and sage. (If you did not add chicken bouillon or base, add 1/2 teaspoon salt). Add just enough of reserved broth to make mixture the consistency of mashed potatoes, or until it sticks to your fingers. If too wet, mix in a little more bread. (Any extra broth can be used to make gravy). Pour dressing into a greased 9x13-inch baking pan. Bake at 350 degrees about 45 minutes, then cover with foil. Uncover last 30 minutes of baking time. Mixture is done when a knife inserted in the center comes out clean.

Helpful Tips:

My mother made this for us at Thanksgiving and Christmas, back in the 1940s. Now I make it for my children, grandchildren and great-grandchildren.