DRESSING

      Title: DRESSING
  Categories: Turkey, Dressings
       Yield: 6 Servings
  
            -PAMELA BROWN   (GMNF21C)
  
    The one secret to my dressing is Salt Rising bread. My Grandmother
   always used it with other bread (we had to keep it a secret because
   my father hated salt rising even though you can not tell is is in
   there). I also have a hard time making just a little dressing and it
   always looks like I'm fixing for an army. Basically I cook the neck,
   heart, liver etc. in water to which I add 1 stick of butter and
   celery tops for flavor for my liquid. If the dressing is too dry I
   use chicken broth for additional moisture. I toast 1 loaf of day old
   white bread and 1 loaf of salt rising bread. I then break the toast
   into small pieces. Add a pkg. of Pepperidege Farm stuffing to the
   toast. Cook a good portion of chopped celery and onions in broth.
   When tender add to bread mix.  Form in to serving size balls and
   place in a buttered baking dish. Spoon additional broth over balls.
   Bake at 350 for 1 hour or until brown. We do not like soggy dressing
   so I do not stuff the turkey.  This dressing is moist and is very
   easy to serve. If I have too much for Thanksgiving I freeze the
   uncooked balls and use them at Christmas which helps speed-up dinner
   that busy day. I hope that your kids will like this recipe mine
   always liked the idea of the balls.
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