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Stuffing: Sage Dressing

Source of Recipe

Michael Roberts


List of Ingredients

1 cup butter, melted
3 cups chopped onion
3 cups minced celery
16 slices white bread, dried, broken small pieces
6 tablespoons minced fresh sage (3 tbl. dried)
1 cup minced fresh parsley
2 teaspoons salt (to taste)
1 teaspoon fresh ground black pepper
2 cups broth (chicken or turkey)


Recipe

Put 4 tbl. 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 sodden. 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 more lively flavor, add more sage, onions or celery. Makes Enough for 16-Pound Turkey