Ellen's StoryI 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!
Photo by: allrecipes.com/...op24=RD_NextRecipe
dried bread, torn in pieces (about 1 large loaf)
(14-1/2 oz.) chicken broth
sage, dried (may add more if desired)
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.
About this Recipe
shelia pike spike4750 - Sep 10, 2012
I lived a couple years in Maryland and they made this and called it dressing I used to get kidded a lot because I said "Nope this is stuffing, dressing is made with cornbread." I would never admit to them but it was good, so I'm gonna pinch this. Thanks
Ellen Bales Starwriter - Sep 10, 2012
Stove Top calls it stuffing, but we Hoosiers call it dressing, no matter how you use it. Whatever it's called, my family loves it--I hope yours does too! Thanks for pinching.
Ellen Bales Starwriter - Nov 2, 2012
I shared a photo of this recipe.
Susan Cutler suak - Dec 2, 2012
I would also serve this as a side. This looks like a really nice sage recipe for stuffing. Thanks Ellen...I will be using this one soon...
Ellen Bales Starwriter - Dec 3, 2012
My mother used to make two kinds of dressing at Christmas--sage and oyster. She served them in a divided dish. I remember one year I accidentally got a bite of the oyster dressing, complete with that slimy consistency. I near gagged--in fact I'm pretty sure I did! To this day I won't touch an oyster.