The aromatic flavor of sage makes a perfect pairing with roast turkey, chicken or pork. A great stuffing for Thanksgiving, Sage Dressing is always a favorite among young and old.
- 1 Cup butter; melted
- 3 Cups chopped onions
- 3 Cups minced celery
- 16 slices white bread, dried broken into small pieces
- 6 Tablespoons minced fresh sage; or dried sage leaves
- 1 Cup minced fresh parsley
- 2 teaspoons salt; or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 2 Cups broth; or less (turkey, giblet or chicken)
- PUT 4 TABLESPOONS MELTED BUTTER into skillet. Add onions and celery and cook, stirring often, over moderate heat until vegetables are soft but not browned.
- In large bowl, combine dried bread, sage, parsley and salt and pepper. Add onion and celery mixture and remaining melted butter. Toss until well mixed (using your hands works best for mixing). Add broth slowly, a little at a time, while tossing mixture to moisten thoroughly.
- Take care to add only enough liquid to moisten or stuffing will become soggy.
- Use the stuffing to stuff a turkey, and roast according to the instructions. If you don't want to stuff the turkey, put stuffing in a casserole dish, pour about 1 cup good, flavorful chicken or turkey stock over the stuffing, and bake covered at 350 degrees for 30 minutes.
- To test stuffing in order to see if seasonings are correct, melt a little butter in small skillet. Add rounded tablespoon of stuffing to skillet and stir until lightly golden. If it needs a livelier flavor, add more sage, onions or celery.
- Makes enough for 16-pound turkey.
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