This recipe is pretty much is repeated every year.
Traditions keep the good times going strong.
Make some food memories!
Just in time for Thanksgiving! Mom's Sage Stuffing!
Mom’s Sage Stuffing
Mom made her sage stuffing for Thanksgiving and Christmas... I just loved the way she made it. She did stuff the bird, no question about it and the neck too right before it went in the oven!!!
We couldn't get enough of it.. It was always around a 20 lb. bird.
Here’s the recipe..Enjoy
2 sticks butter
2 medium onions chopped
1 1/2 cups chopped celery tops and all
4 eggs slightly beaten
2- 16 oz. packages of toasted bread cubes
2 tsp. salt
1 tsp. pepper
1 1/2 tsp. dried sage
At least 1 qt. Milk (she used whole) I don't know if we ever used anything but whole milk
Melt butter in pan. Add onion and cook over low heat until onion is transparent, add celery.. Cook slowly until tender.. Set aside. Note: Mom would make her stuffing the night before and place it in a resealable bag and refrigerated it until she was ready to stuff the turkey the next day. It saved time for sure!
Place toasted bread cubes in a large bowl and soak with milk, add salt, pepper and sage then add cooked onion/ celery.. This stuffing is enough for a 18 to 20 lb. turkey; stuffing the chest cavity and enough for an extra 8 x 8 pan which she did separately..(Make sure to grease pan).
Note: I have used regular untoasted bread for this recipe with no problem. If you do I don't think you will need as much milk as recipe calls for. Enjoy!
Bake according to turkey directions.. Hope you enjoy this recipe and I am sure my Mom will be glad that I shared it with you!
Happy Thanksgiving from Mom's and my kitchen to yours!
.JPG)
Traditions keep the good times going strong.
Make some food memories!
Just in time for Thanksgiving! Mom's Sage Stuffing!
 |
| Mom stuffed the turkey right before she put it in the oven. |
Mom’s Sage Stuffing
Mom made her sage stuffing for Thanksgiving and Christmas... I just loved the way she made it. She did stuff the bird, no question about it and the neck too right before it went in the oven!!!
We couldn't get enough of it.. It was always around a 20 lb. bird.
Here’s the recipe..Enjoy
2 sticks butter
2 medium onions chopped
1 1/2 cups chopped celery tops and all
4 eggs slightly beaten
2- 16 oz. packages of toasted bread cubes
2 tsp. salt
1 tsp. pepper
1 1/2 tsp. dried sage
At least 1 qt. Milk (she used whole) I don't know if we ever used anything but whole milk
Melt butter in pan. Add onion and cook over low heat until onion is transparent, add celery.. Cook slowly until tender.. Set aside. Note: Mom would make her stuffing the night before and place it in a resealable bag and refrigerated it until she was ready to stuff the turkey the next day. It saved time for sure!
Place toasted bread cubes in a large bowl and soak with milk, add salt, pepper and sage then add cooked onion/ celery.. This stuffing is enough for a 18 to 20 lb. turkey; stuffing the chest cavity and enough for an extra 8 x 8 pan which she did separately..(Make sure to grease pan).
Note: I have used regular untoasted bread for this recipe with no problem. If you do I don't think you will need as much milk as recipe calls for. Enjoy!
Bake according to turkey directions.. Hope you enjoy this recipe and I am sure my Mom will be glad that I shared it with you!
Happy Thanksgiving from Mom's and my kitchen to yours!
.JPG)
11/5/13
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