Sage Dressing
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)
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 |