Mom’s Dressing

My journey into the dairy-free life began September 2014.  It presented quite the challenge a few months later with the Thanksgiving holiday.  Our family, in addition to my non-dairy, also has vegetarians and celiac disease.  This year, we had a different section for each of us…my mom graciously made individual food for each of us.  My favorite was her non-dairy dressing.  To make it non-dairy, substitute the butter with your favorite “butter” substitute; I prefer Earth Balance.  See notes at the end to make this recipe vegetarian or vegan.

Here is my mom’s recipe for dressing (“stuffing” if you cook in inside a turkey or chicken)

Mom's Dressing
Mom’s Dressing

 Gizzards, hearts and necks of bird

1-2 cubes butter

2-3 cups chopped onion

2-3 cups chopped celery

6-8 cups cubed dried/toasted bread

2 tbsp poultry seasoning (or to taste)

1/2 to 1 tsp sage, add more, to taste if you like

Chicken Broth

Boil gizzards and hearts with neck until soft; finely chop gizzards, heart and liver (discard neck or use for something else); sauté with 1 cube butter (EB); add onion, celery and remaining butter.  When translucent, mix with bread cubes; add seasonings.  Add enough broth to make moist but not too wet.  Bake in greased pan, covered for 30 minutes at 350F degrees.

 

Notes:

To make this vegetarian, eliminate the gizzard, hearts and liver and substitute vegetable broth.  To make it vegan, do the same as the vegetarian substitutes and change the butter to a vegan/non-dairy substitute such as Earth Balance.

 

Delicious Dressing
Delicious Dressing

 

Enjoy!

2 thoughts on “Mom’s Dressing

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