Looks like my Mom’s dressing recipe. Have to add a pound of cooked sausage. Her secret is to boil the giblets for an hour or two and then use the reduced giblet water to moisten the dressing. Gives it GREAT flavor! Save some of the giblet water for making gravy from the drippings. We always do the turkey on the Weber grill; I have to add a cup or more water to the aluminum pan under the turkey so the drippings don’t burn and become bitter. The drippings + water + giblet water make spectacularly flavorful gravy.
Haven’t tried the eggs or celery seed. May have to give the a try.
Your tips makes the dressing a bit more moist, which is good.. We keep it a bit dried because that is the way our great Grandma made it.. :)
I make dressing the same way; the sausage is the foundation, really. I also simmer the neck and giblets while the bird cooks, and use the broth to moisten.
My younger son will fight you over the dressing. He loves it.
I haven’t tried the eggs, either. I could see making the upgrade this year.
Gravy from pan drippings; my technique is to put some of the pan juice and a some of the leftover giblet broth in a jar with the flour. With the lid on tightly, shake the jar vigorously. Slowly pour the mixture into the boiling remainder of the pan juice. No lumps, very even texture.