---------- Recipe via Meal-Master (tm) v8.02
  
       Title: DRESSING
  Categories: Turkey, Dressings
       Yield: 6 servings
  
            -PAMELA BROWN   (GMNF21C)
  
    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.
  
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