Old Time Sage & Onion Dressing

Old Time Sage & Onion Dressing Recipe

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Deirdre Johnson


This recipe was standard for all of our Thanksgiving and Christmas Dinners, and the aroma of the turkey while it was cooking, made everyone hungrier, just that much longer!
Add to this, the cranberry sauce, two bowls of various vegetables, a large bowl of mashed potatoes and another of rice, pumpkin and apple pies, and if My Mother felt so inclined, there was also a plateful of mincemeat tarts!
NOBODY left the table hungry!


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8 (with second helpings)
30 Min
4 Hr 30 Min


  • ·
    1 cup soft bread crumbs
  • ·
    1 cup dried bread crumbs (or rolled soda biscuits)
  • ·
    1/4 cup melted butter, bacon fat, or vegetable oil
  • ·
    3/4 c. chopped celery
  • ·
    1 egg, slightly beaten (or two, if needed for moistness)
  • ·
    1 1/2 medium sized onion, chopped fine
  • ·
    1 tsp. sage or 1 tsp. poultry seasoning

How to Make Old Time Sage & Onion Dressing


  1. Rinse bird inside and out with cold running water, and pat dry.
    Remove package of giblets, rinse under cold water, and put in small saucepan with 1 tsp. salt, 1/2 tsp. poultry seasoning, one slice of onion. Cover with water, and simmer on small burner for one hour until tender.
    Add 1 WHOLE Bay Leaf. Do not crumble. Stem of Bay Leaf if swallowed whole, will do internal damage. (They are meant for flavoring--not eating.)
    Break apart 6 or 8 slices of bread, into small pieces, or cut with bread knife into 1/2" cubes. Set aside in mixing bowl.
  2. Fry onion in fat until it is pale yellow, pour over crumbs.
  3. Add onion, butter or oil and seasonings. Mix lightly with a fork.
  4. Spoon stuffing lightly into neck cavity first, folding neck skin over opening to hold in stuffing. If stuffing is packed too firmly, the stuffing will not cook properly. Stuffing expands while cooking. Put poultry in roasting pan back side down, and stuff the lower end, lightly.
    Tie legs together with string. Put lid on roasting pan, and place into 350 F oven.
    If you are concerned that the breast meat will dry out, baste the turkey every half hour, with juices in bottom of pan.
  5. Bird is cooked when skin is golden brown, and leg moves freely with fork. (Roughly 30 minutes per pound. No two years were the same. Sometimes there was a 20 pound bird, other years, it was a 12-16 pound bird. It depended on the size of the crowd that year.

Printable Recipe Card

About Old Time Sage & Onion Dressing

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: Canadian

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