Thursday, November 16, 2006

Thanksgiving Dressing and Broccoli Casserole

Mamaw's Dressing Recipe

Dry one large loaf white bread overnight. When dry, break up into a big bowl.

In large skillet, melt two sticks of butter. Add one chopped onion and a few stocks of celery, sliced. Slowly cook just until veggies are soft.

Pour everything into bowl. Whisk one egg and pour into bowl or mix egg into broth below and pour in together.

Mush all together along with 1 to 2 T. poultry seasoning. Add salt, and pepper (to taste).

Pour in just enough broth to make moist. (I end up using about 2 cups.)

Place into 9 x 12" buttered dish. Bake until brown, about 30 minutes at 350 degrees.

Wash Hands!!!

The Broccoli Casserole is now on the Christmas Menu more often than Thanksgiving since my daughter-in-law or her mother brings Green Bean Casserole to the Thanksgiving meal.  But it is still a favorite side dish and made for "company meals" quite often.

Broccoli Casserole

2 Boxes frozen chopped broccoli
1/2 Stick butter-soft
1/2 Stick butter-melted
1/2 lb. Velveeta cheese
1/4 lb. (one sleeve) Ritz Crackers, crushed

Cook broccoli, drain. Add softened butter and cheese. Stir until cheese is melted.

Place in a 9 x 13 pan.

Mix crackers and melted butter. Sprinkle on broccoli mixture.

Bake 350 degrees for 20-30 min.


melissa said...

This stuffing recipe makes me smile. My husband was born in Michigan and raised in Maryland. I've been in Tennessee most all of my life. He's convinced me that Yankee stuffing is way better than Southern dressing. Mine now is just like yours, but I've never added an egg. I will at Christmas, though. We tend to do a repeat performance of Thanksgiving dinner on Christmas Day. Now I'm just waiting for the turkeys to go on sale again!

Brenda said...

I have found the subject of stuffing/dressing is perhaps the most discussed and argued over food served today!