THANKSGIVING - OLD FASHIONED SAGE & CELERY STUFFING

RECIPE FORUM Recipe Exchange
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Hope everyone enjoys this as much as i do

OLD FASHIONED SAGE & CELERY DRESSING

¾ CUP BUTTER
2 ½ CUPS CHOPPED ONIONS
2 CUPS CHOPPED CELERY
4 TSP CRUSHED DRIED SAGE
2 TSP SALT
1¼ TSP CRUSHED DRIED SAVORY
1 TSP CRUSHED DRIED MARJORAM
1 TSP PEPPER
½ TSP CRUSHED DRIED THYME
14 CUPS BREAD IN ½ INCH CUBES
1 CUP FINELY CHOPPED FRESH PARSLEY

IN LARGE SKILLET, MELT BUTTER. COOK ONIONS, CELERY, SAGE, SALT, SAVORY, MARJORAM, PEPPER AND THYME OVER LOW HEAT, STIRRING FREQUENTLY, UNTIL VEGETABLES ARE TRANSLUCENT, 10-15 MINUTES.

PLACE BREAD IN LARGE BOWL. ADD ONION MIXTURE ALONG WITH PARSLEY. TOSS WELL. TASTE AND ADJUST SEASONINGS.

MAKES ENOUGH STUFFING FOR ONE 16-18 LB BIRD.
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WHAT DID YOU THINK?

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This is how my great grandmother ( she was french… died in 1989 at the age of 94 and claimed her grandmother passed it down to her) made sage dressing

to your recipe add
2 1/2 LB cooked potatoes
2 LBS sage sausage
cut the chopped parsley down to 1/4 cup
3-4 cans of chicken bullion… enough to make dressing moist
cook all the spices you listed with the sausage then add the cooled mashed potatoes and bullion.

This form of sage dressing is Good enough to eat on this own if you have any left overs L

This past christmas I taught my own grand daughters age 5 and 7 to make it :smiley: