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Sage Dressing

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  • 2 loaves of different breads that a bit stale or plain croutons to give 8 cups bread cubes
  • 3 stalks celery
  • 1 large onion
  • 2 teaspoon poultry seasoning
  • Chicken stock as needed (to moisten, several cups probably)
  • 2 sticks butter


  1. Slowly saute the celery and onion in the butter over low heat, cover with a lid.

  2. Stirring occasionally to check on cooking process and evenly cook the veggies. No color.

  3. WHen the celery is very soft add the bread and toss to coat. Then add the stock until a moist stuff is schieved.

  4. Place in a casserole dish and cook with turkey for the hour. DO NOT STUFF THE BIRD EVER. It takes too long for the internal temperature of the stuffing to be safe before the bird itself is done. Especially with a large turkey.

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