SCOTT CITY, MO (KFVS) - There's less than a week to go until Thanksgiving and one family gives us a preview of what will be on their holiday table. Mother Pat Hecht, daughter Shirlene Hecht of Altenburg, Missouri share the family recipe for Grandma Myrtle's Dressing. Myrtle Petzoldt passed away five years ago shortly before Thanksgiving, but her children and grandchildren will always remember spending time with her in the kitchen and enjoying her signature dressing. The mother-daughter duo say Thanksgiving is a time for family and friends to get-together. That's why they shared this recipe from the kitchen of "adopted" Grandma June Hunt's kitchen in Scott City.
- ½ cup onions (chopped)
- 1 cup celery (chopped)
- 1 stick butter
- 3 eggs
- 1 teaspoon salt
- 1 ½ teaspoon poultry seasoning
- Pepper (to taste)
- 1 loaf dried bread cubes
- 2 - 3 cups chicken broth
- 1 - 2 cups milk
Preheat oven to 350 degrees.
Sauté chopped onions & celery in butter until onions are transparent.
In a large bowl, beat together eggs, sautéed celery and onion mixture, salt, pepper and poultry seasoning.
Add dried bread cubes a little at a time mixing with each addition.
Pour 2 cups of broth over bread cubes and stir until well-mixed. Add 1 cup of milk and mix again. Add more broth and milk to achieve a moist consistency throughout bread cube mixture.
Spray a 9 x 13 baking dish with non-stick cooking spray.
Bake up to 1 hour. Dressing is done cooking when a toothpick comes out clean. Start checking for doneness at 45 minutes to avoid drying out your dressing.