Duke's Dressing
Duke DeSautelspage 8
Ingredients
- 3 Pounds Ground Chuck ground with 2 Pounds Ground Pork (have the butcher grind them together)
- 4 Large Potatoes, boiled, reserve the water
- 1/2 to 1 Small Bag Unseasoned Bread Cubes
- Sage
- 3 Onions, finely chopped
- Butter
- Salt
- Pepper
- Turkey Juice
- 2 Eggs
Instructions
Brown meat and drain on paper towels. Saute the onions in butter until translucent. Put the bread cubes in a roaster. Pour enough reserved potato water over them to moisten them. Add the meat and onions. Break up the potatoes with a hand masher and add them to the roaster. Stir until well mixed. Add sage, salt and pepper and mix in. Taste for seasoning and adjust if necessary. Add 2 eggs and mix in well. Cook 3 hours at 325 to 350 degrees, adding turkey juice or chicken broth constantly to keep moist. Serves 10000!
ServingsServes 30 (full recipe — halve for normal-size dinners)
Prep notes3-hour bake; baste constantly with turkey juice or broth.
NotesBE SURE TO CUT THIS RECIPE IN HALF IF YOU ARE NOT SERVING 30 PEOPLE!!!!!
Tags
- crowd-pleaser
- thanksgiving
- very-large-batch
- holiday
- stuffing