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SAGE DRESSING

12 pound turkey

14 pound turkey

20-25 pound turkey

1 1/2 large loaves of stale bread

2 large loaves of stale bread

3 large loaves of stale bread

1/2 cup chopped onion 3/4 cup chopped onion 1 cup chopped onion
1/2 cup chopped celery (include leaves) 3/4 cup chopped celery (include leaves) 1 cup chopped celery (include leaves)
2 sticks melted butter 2 1/2 sticks melted butter 3 sticks melted butter
1 cup hot water 1 1/2 cup hot water 2 1/4 cup hot water
1 T. parsley 1 T. parsley 1 T. parsley
2 T. powdered sage (or to taste) 2 1/3 T. powdered sage (or to taste) 3 powdered sage (or to taste)
2 tsp. salt 2 1/2 tsp. salt 2 1/2 tsp. salt
1/2 tsp. pepper 3/4 tsp. pepper 3/4 tsp pepper
If you've never made dressing before, the way to "make" stale bread is to put it on cookie sheets and leave it lying all over your kitchen for a day and night.  Turn all the pieces over before you go to bed and it should be ready in the morning.

Saute onions and celery (with leaves) in melted butter for five minutes in a covered saucepan.  Break bread into thumbprint size pieces in a deep bowl.  (Use a very large bowl or more than one bowl because you will need plenty of mixing room.)  Sprinkle with blended salt, pepper and sage.  Add parsley and toss lightly.  Add hot water to cooked onion/celery, pour over bread mixture and toss.

A few notes:  I use way more sage than the recipe calls for because I love the taste of it.  If you use the amount suggested above, the dressing will be pretty mild, so if you want a strong sage taste, use more.  I make the largest recipe and I use an entire bottle of sage.

If you can't get all of the dressing into the turkey, you can cook it separately in a casserole dish at 350 degrees for half an hour.  If I'm doing this, I had some chicken broth so it won't be dry.

This recipe came from my ex husband's great-grandmother, who was from the midwest.  It's the best dressing I have ever tasted.  However, if you're in the southeast, where I grew up, you might prefer my mom's hushpuppy dressing.

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