Dressing

The one secret to my dressing is Salt Rising bread. My Grandmother always used it with other bread (we had to keep it a secret because my father hated salt rising even though you can not tell is is in there). I also have a hard time making just a little dressing and it always looks like I'm fixing for an army. Basically I cook the neck, heart, liver etc. in water to which I add 1 stick of butter and celery tops for flavor for my liquid. If the dressing is too dry I use chicken broth for additional moisture. I toast 1 loaf of day old white bread and 1 loaf of salt rising bread. I then break the toast into small pieces. Add a pkg. of Pepperidege Farm stuffing to the toast. Cook a good portion of chopped celery and onions in broth. When tender add to bread mix. Form in to serving size balls and place in a buttered baking dish. Spoon additional broth over balls. Bake at 350 for 1 hour or until brown. We do not like soggy dressing so I do not stuff the turkey. This dressing is moist and is very easy to serve. If I have too much for Thanksgiving I freeze the uncooked balls and use them at Christmas which helps speed-up dinner that busy day. I hope that your kids will like this recipe mine always liked the idea of the balls.