Braden Family Cookbook

Chuck Braden

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TURKEY DRESSING                      Braden Traditional


8 stalks celery, chopped (including leaves)
2 yellow onions, peeled & chopped
1 box (12 oz) raisins, soaked in sherry or brandy overnight.
2 rolls pork sausage (mild or medium) @ 12 oz - 1# each
5 medium apples, peeled, cored, & cut into ˝" chunks
4 - 6 TBSP. Butter
10 cups dried bread cubes
4 eggs, lightly whipped
Chicken or turkey stock to moisten (total of about 2 -3 cups, ˝ cup at a time)
1 tbsp. fresh basil
2 tsp. salt
4 tsp. chopped fresh sage
Salt & pepper to taste

To make stock, place giblets and tips of wings in 1 qt water, cover and simmer for 1 ˝ hours

Cook sausage until all traces of pink are gone.  Chop with a spoon while cooking into small pieces of meat.  Drain off all extra grease.  Put sausage aside.

Melt butter in a large fry pan/pot.  Sauté onions, celery and apples until onions translucent and apples tender over moderately low heat. 

Combine all ingredients in very large mixing bowl except eggs and stock, taste for seasoning & add salt & pepper if needed.  Add eggs and enough stock to make dressing moist but not soggy.  Place in a large greased baking dish, cover dish with foil,  in a 325-degree oven for 45 - 60 minutes.  You may want to uncover for a couple of minutes towards the end to lightly brown/crisp up the dressing. 

Enough for about a 20# turkey and 15 - 20 people.