Simple Sage Dressing/Stuffing
Ready In: 1 hr 5 mins
Yields: 12 cups
Ingredients
- 12 cups day old bread, cut into 1/2-inch cubes
- butter, for sauteing
- 2 cups celery & leaves, minced
- 1 large yellow onion, diced small
- 1 -2 egg, lightly beaten
- 1 tablespoon dried sage or 3 teaspoons finely minced fresh sage, to taste
- 1 teaspoon poultry seasoning, to taste
- 1⁄2 teaspoon salt-free garlic powder
- salt, to taste
- white pepper, to taste
- fresh salt-free turkey broth, warm but not too hot
Directions
- Preheat oven to 350 degrees.
- In a skillet, melt approximately 2-3 tablespoons butter on medium heat and sautè the celery and onion until softened, about 3-4 minutes. Set aside to cool slightly.
- In the meantime, cube the bread and set aside in a large, deep mixing bowl.
- Place the cooled celery and onion in the mixing bowl with the cubed bread. Next, add the *egg(s), sage, poultry seasoning, garlic powder, salt, and white pepper. Toss to combine. *Usually I don't need more than one egg.
- Now stir in about [1] cup of turkey stock. Mix. Add more stock, about 1/2 cup at a time until the bread mixture is {lightly} moistened but not saturated.
- Place the stuffing mixture in a buttered ovenproof casserole dish and cover with foil.
- Bake for about 45 minutes, removing the foil about 15 minutes before the cooking time is completed to allow the top to brown.
- Serve hot.
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