Bear N Mom Recipes - Mom's Thanksgiving Sage Dressing
Family Cooking Background
In our house, my Dad was an Army cook who was in charge of the meats for his platoon. That meant that my Dad took charge of the turkey for Thanksgiving and my Mom made her wonderful Sage Dressing to go inside the turkey. My grandfather leant a hand by making his ever popular pumpkin pies.
- dried bread, cubed
- vegetable oil
- green pepper, diced
- onion, diced
- celery, diced
- sage, to taste
- salt and pepper, to taste
- Cover bottom of a large skillet with vegetable oil. Add chopped onion, celery and green pepper and saute
- Once chopped vegetables start to cook, add bread cubes, sprinkle with sage, salt and pepper. Continue to sauté turning bread cubes to bring vegetables to the top. Continue to sauté until all the oil has been taken into the cubes and the cubes brown.
- Pour each batch into a large container to be stored until morning when you are ready to stuff the turkey.
When I was a young adult, I joined my mother making the stuffing for Thanksgiving. It took several pans to fill a 20 lb. turkey but the process and results were well worth the time and trouble.
The only change I've made to my Mom's recipe is that she used Crisco and I am using vegetable oil. If you prefer you can use canola oil for those who are watching their cholesterol.
If, I have leftover stuffing mix, I normally make stuffing balls by adding eggs and chicken or turkey broth to the bread mix and forming into balls. I place these in a covered casserole and bake at 350° until the stuffing balls are browned about 45 minutes.
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