EASY SAGE DRESSING

Ellen Bales Recipe

By Ellen Bales Starwriter

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!
Photo by: allrecipes.com/Recipe/Cornb...


Recipe Rating:
 1 Rating
Serves:
10
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

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)
2
eggs, beaten
1/2 tsp
salt
1/2 c
water from cooking celery & onions
Janet Tharpe

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Directions Step-By-Step

1
Set bread out to dry overnight on a cookie sheet. Tear in bite-size pieces just before making dressing.
2
Cook celery and onions in small amount (at least 1 cup) water about 20 minutes or until tender. Save water.
3
In a large bowl, mix all ingredients together, including cooking water if needed to moisten.
4
Spoon dressing into a 9x13-in. baking pan and bake uncovered in a 350-degree oven about 40 minutes, until golden brown on top.

About this Recipe

Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #stuffing
  • Comments

  • 1-5 of 16
  • user
    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
  • user
    Ellen Bales Starwriter - Sep 10, 2012
    Shelia,
    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
  • user
    Ellen Bales Starwriter - Nov 2, 2012
    I shared a photo of this recipe.
    View photo
  • user
    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...

    Sue
  • user
    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.