Old time dressing for Thanksgiving
The holiday is coming up, and I thought I would post my mother-in-law's recipe for dressing. Don't know where it came from, but it's old style local, and goes back in time. She was born on a Minnesota farm in 1917, and ended up with nine kids (one of which I married), and made this for us all every year. We make it now, and it's usually quite a hit with new people.
Can we say Minnesota Hot Dish? Should we say Minnesota bland? I don't know, but this is almost as much a meat casserole as it is a Thanksgiving addition. It is real good all by itself, especially with a splash of gravy.
The one difference for us is we skip the chicken livers, didn't care for that addition to the flavor. Each to his own.
1 and 1/2 pounds hamburger
3 - 4 stalks celery, chopped
3-4 medium onions, chopped
1 pound chicken livers
Two bags bread crumbs, onion and sage flavor (we use Pepperidge Farms)
1/2 teaspoon sage
Water, to moisten -- about 3-1/2 cups per bag, total 6-1/2 or so.
Salt and pepper
Method: (I'm using her words, off the recipe card):
Fry hamburger until almost done.
Grind celery, onions, liver, salt and pepper.
Combine with hamburger and fry until done.
Mix in bread crumbs, water, and more salt and pepper if wanted.
Put in large pan.
Add sage last.
Bake one hour at 350.
That's it. Her 'large pan' was like a lasagna dish, which left a lot of room on the top for crispy crust, which we all like. We've been thinking about making mini servings in muffin cups to get more crispiness, but the 'large pan' seems to give us a good proportion.
This freezes and thaws great!