![](\"https:\/\/sanabaking.snipsglow.com\/wp-content\/uploads\/2024\/06\/Thanksgiving-Dressing-a-Family-Tradition-\u2014-The-Little-French-Bakery.jpeg\")
\n Here\u2019s the recipe. I hope you enjoy it as much as we do. I\u2019m including my Dad\u2019s version, and my version to follow.We wish you and yours a very happy celebration!Dad\u2019s Thanksgiving DressingAlmost every family I know has a their own version of Thanksgiving dressing.\u00a0 Whether it\u2019s made from scratch or out of a box, it\u2019s the one they think of when they think of the holiday meal.\u00a0 Our family is no exception.\u00a0 My grandma and my dad have always made this dressing. It\u2019s almost like a sausage bread pudding. We love it, and I hope you will too. \u00a0Serves eight to twelve as side dish1 large loaf white bread, sliced and crusts removed1 large onion, chopped1 1 pound tube ground sausage (something like Jimmy Dean)2 Tbsp Poultry Seasoning (or more to taste)1 stick butter2 tsp ground black pepper1 egg, loosened1 tsp saltPreheat oven to 350 degrees F.Tear the bread into 1-2 inch pieces, set aside.In a large skillet\/frying pan.\u00a0 Brown the sausage, drain and set aside.Wipe out the pan, then melt the butter.\u00a0 Add the onion and cook over medium heat until it is soft and translucent. \u00a0In a large mixing bowl, place the bread in the bowl and drizzle with water.\u00a0 The bread should be very damp, almost squishy.\u00a0 My dad used to hold the bread loaf under the faucet and run the water over the bread, then tear.\u00a0 Add the egg, butter, onion, sausage, poultry seasoning, salt and pepper.\u00a0 Stir together. \u00a0 Place the mixture in the a large, buttered casserole dish.\u00a0 Bake covered for about 45 minutes, then uncovered for 10-15 minutes until golden brown and slightly puffed.\u00a0 If your casserole doesn\u2019t have a lid, you can cover with foil Recipe: My Thanksgiving DressingMy dad\u2019s dressing is great.\u00a0 That said, I needed to put my own spin on it and make it just a little different.\u00a0 The base recipe is the same, but I\u2019ve added some additional goodies.Serves eight to twelve as side dish1 large loaf white bread, sliced and crusts removed3 cups chicken stock1 large onion, chopped1 1 pound tube ground sausage (something like Jimmy Dean)2 Tbsp Poultry Seasoning1 stick butter2 tsp ground black pepper1 egg, loosened1 tsp salt1 cup chopped pistachio nuts, almonds or pecans (in any combination)1 cup dried cranberries or dried cherriesPreheat oven to 350 degrees F.Tear the bread into 1-2 inch pieces, set aside.In a large skillet\/frying pan.\u00a0 Brown the sausage, drain and set aside.Wipe out the pan, then melt the butter.\u00a0 Add the onion and cook over medium heat until it is soft and translucent. \u00a0In a large mixing bowl, place the bread in the bowl and drizzle with the chicken stock.\u00a0 The bread should be very damp, almost squishy.\u00a0 If the bread is still dry, you can add more stock or some water. \u00a0 Add the egg, butter, onion, sausage, poultry seasoning, salt and pepper.\u00a0 Stir together. \u00a0 Mix in the nuts and dried fruit.\u00a0Place the mixture in the a large, buttered casserole dish.\u00a0 Bake uncovered for 45 covered, then uncover and bake about 10-15 minutes until golden brown and slightly puffed.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"