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Sage Dressing

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  • Complexity: easy


  • 2 loaves of different breads that are bit stale or plain croutons to give 8 cups bread cubes
  • 3 stalks celery
  • 1 large onion
  • 2 teaspoon poultry seasoning
  • Chicken stock as needed to moisten (several cups probably)
  • 2 sticks of butter


  1. Slowly sauté the celery and onion in the butter over low heat, cover with a lid.
  2. Stirring occasionally to check on cooking process and evenly cook the veggies. No color.
  3. When the celery is very soft add the bread and toss to coat. Then add the stock until a moist stuff is achieved.

  4. Place in a casserole dish and cook with the turkey for the hour. DO NOT STUFF THE BIRD EVER. It takes too long for the internal temperature of the stuffing to be safe before the bird itself is done. Especially with a large turkey.

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