Grandmas Ranch Dressingveggie Dip Recipes

GRANDMA'S POULTRY DRESSING

Every family seems to have their own favorite dressing recipe that becomes a tradition, and this is ours. It came from Grandma, who passed it down to my mother. Now our children have carried it into their kitchens. This is truly a good old-fashioned recipe. -Norma Howland, Joliet, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 6 cups.

Number Of Ingredients 8

Grandma's Poultry Dressing image

Steps:

Preheat oven to 350°. In a large skillet, brown sausage. Drain sausage, discarding drippings. Meanwhile, in a small saucepan, heat milk over medium heat until bubbles form around sides of pan. In a large bowl, combine sausage, milk and remaining ingredients., Transfer to a greased 2-qt. baking dish. Cover and bake until lightly browned, about 40 minutes.

Nutrition Facts : Calories 352 calories, Fat 12g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 826mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

Ingredients

1 pound bulk pork sausage
1 cup 2% milk
7 cups coarse dry bread crumbs
1 cup diced celery
2 large eggs
2 to 3 tablespoons minced fresh parsley
2 tablespoons diced onion
1/2 teaspoon salt or salt to taste

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GRANDMA DENNY'S HOMEMADE RANCH DIP – KALYN'S KITCHEN

Web Jan 30, 2020 Grandma Denny’s Homemade Ranch Dip is great for low-carb diets.Eat with low-carb vegetables like celery, sugar snap peas, …
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Total Time 1 hr 10 mins
Category Appetizers
Calories 245 per serving

Grate onion into a bowl, using the large side of a box grater or flat grater (not a microplane grater.)
Add all other ingredients to the bowl and stir together with a whisk (or you can use a food processor, but it’s not necessary.)

Grandmas Ranch Dressingveggie Dip Recipes

GRANDMA'S POULTRY DRESSING

Every family seems to have their own favorite dressing recipe that becomes a tradition, and this is ours. It came from Grandma, who passed it down to my mother. Now our children have carried it into their kitchens. This is truly a good old-fashioned recipe. -Norma Howland, Joliet, Illinois

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