|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
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