You may also like
Categories:
ground round ground pork onions celery bell pepper green onions parsley thyme garlic Bread bay leaves salt oil
Viewed: 52 - Published at: 7 years agoIngredients
- 2 lb. ground round
- 1 1/2 lb. ground pork
- 3 large onions
- 4 ribs celery
- 1 bell pepper
- 1 large bunch green onions
- 1 Tbsp. parsley
- 1 tsp. thyme
- 3 cloves garlic
- 1/2 loaf stale French bread
- 2 bay leaves
- salt and pepper to taste
- oil
Method
- Chop vegetables.
- In a large pot put in ground round and cook until brown, skimming off excess grease.
- Add vegetables and cook for about 15 minutes.
- Wet stale bread and wring almost dry.
- Chop in small pieces and slowly add to dressing.
- (Don't add so much bread that your dressing is dry.)
- Salt and pepper to taste.
- Cook mixture for about 1 hour on a low fire.
- After dressing is done, add 1 stick butter.
- If dressing is too wet add Italian bread crumbs.
- When cool, beat one egg and add to dressing before putting in bird or dish.
