This week on My Cousin’s Kitchen, Natalie and I are opening the Rusch family vault and sharing our Grandfather’s Thanksgiving Day dressing recipe. Thanksgiving in our family has always been the major holiday. As children, our grandfather split his time living in Ohio and the Dominican Republic. When Grandpa wasn’t in the DR, he was working hard at our family’s business or spending time with his family.
Thanksgiving was our family’s Christmas, since Grandpa would go back to the DR for Christmas. In fact, Santa Claus would even make a stop at his house for all the grandkids! It was such a fun day of food, football, drink, toys… and of course his REMARKABLE Thanksgiving feast. He cooked all of it. Two giant turkeys, homemade mashed potatoes, gravy… and his famous dressing.
I kind of took it for granted growing up, but as an adult I realize how delicious his dressing recipe is. Everyone who has dined with our family on Turkey Day has raved about the dressing and asked my mom for the recipe. My mom now takes over the reigns on Thanksgiving Day and she was kind enough to allow us to share the recipe with you!
We hope you enjoy this week’s segment and enjoy Grandpa’s Famous Dressing!
- prep time 15 minutes
- cook time 30 minutes
- total time 45 minutes
- Serves 10-16 people
INGREDIENTS:
- 16 cups bread crumbs, wheat bread torn apart works fine!
- 2 pkgs Pepperidge Farm Herbed + Classic Stuffing (one of each)
- 1 pkg Bob Evan’s Pork Sausage Roll
- 8 tbs. butter
- 1 yellow onion, chopped
- 4 celery stalks, chopped
- 4.5 cups of Chicken Broth (or boiling turkey neck + liver broth)
- 1 large egg
INSTRUCTIONS:
- Preheat oven to 350 degrees
- Melt 6 tbs. butter on stove and add chopped celery and onion until fragrant (about 5 min)
- Melt remaining 2 tbs. butter on skillet and brown sausage, make sure to grind meat while frying, do not drain
- Mix all bread ingredients together in very large bowl
- Add onion + celery + sausage (do not drain any grease!)
- Add one large beaten egg
- Add 4.5 cups of chicken broth, or you can add broth from boiling turkey neck and liver
- Let sit for 5 minutes
- Grease a 9×13 baking dish and pour entire mixture into dish
- Cover dish with aluminum foil and put in oven for 25 minutes
- Take aluminum foil off and place back in oven for additional 5 minutes to brown the top
- Serve immediately!
Cranberry Mules:
- 4 ounces Cranberry Juice
- 3 ounces Ginger Beer
- 2 ounces vodka
- juice from half a lime
- handful of fresh cranberries and a lime wedge
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