When I think of dressing or stuffing, whatever you choose to call it, this is the recipe I do. It’s my mom’s sage dressing and it is the only recipe I know. This is what I remember having every year at Thanksgiving as long as I can remember.
It is simple, easy, and everyone in our family loves it. It’s best served with gravy drizzled on it. I usually make it with whatever is the cheapest sandwich bread I can find at the store. However, this time I had some leftover Italian bread that needed to be used up, so I used that and made a half recipe for my family.
It can be made a day ahead and kept in the fridge. In the past, I have made the mistake of cooking it in a covered casserole dish. It turned out too dry on the top layer. This is best made cooked in a foil pouch.Print
- 2 loaves of sandwich bread (I usually just get the cheapest loaf, which is usually store brand)
- 4 stalks of celery, finely diced
- 2 medium onions, finely diced
- 4 Tbsp butter
- ground sage
- Slice loaves of bread into small cubes. Place in a large pot or on a cookie sheet. Sprinkle with sage and toss bread. You want each piece of bread to get a little sprinkling of sage. Repeat this as necessary. I’d guess I use at least 2 tsp, maybe even a tablespoon.
- Place diced celery in a pan with just enough water to cover and steam until tender. Add celery along with the water to the bread and toss.
- Then saute onion in the butter until translucent. Toss in with bread. At this point, feel the bread. You want it to just be slightly moist and sticky. If needed add more water to get bread to that consistency.
- Place bread mixture in a pocket made of foil (wrapped tight), or they have those foil packs you can buy now. It is best to cook it in foil. However, you can also use a large roasting bag placed on a cookie sheet too to cook it in. Don’t cook in a casserole dish, the dressing won’t all remain moist, you’ll get some that is crunchy. I learned that his time! Bake at 350 degrees for 30 minutes. (I’ve done it at 325 along with the turkey for 40 minutes) This can be made a day ahead and kept in the fridge.
This is the original photo of my Mom’s Sage Dressing for this post when it was first published in November 2009.