EASY SAGE DRESSING
I serve this as a side dish rather than stuffing a bird. This has been revised from oral recipes handed down from both my mother and my mother-in-law. A MUST for Thanksgiving and Christmas!
- 22 slice
- dried bread, torn in pieces (about 1 large loaf)
- 1 c
- celery, diced
- 1/2 small
- onion, diced
- 1 can(s)
- (14-1/2 oz.) chicken broth
- 2 tsp
- sage, dried (may add more if desired)
- eggs, beaten
- 1/2 tsp
- 1/2 c
- water from cooking celery & onions
1Set bread out to dry overnight on a cookie sheet. Tear in bite-size pieces just before making dressing.
2Cook celery and onions in small amount (at least 1 cup) water about 20 minutes or until tender. Save water.