Sage Stuffing!

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 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!

11/5/13

Pasta e Pisellii

 Updated photos 9/23/23 yummy as usual.

I had the privilege of seeing a cooking demonstration a few months ago and the chef was Italian.  He went on to explain to us a simple dish/meal his mother used to make.  He was Italian and although I am part Italian I had never heard of it. We were able to try a small sample of it after it was prepared and I really liked it so I managed to take picture of it in my mind and below is what I came up with.  Those who love peas or like them will surely enjoy this recipe.

1/18/16

 Peas and pasta/ Pasta Piselli

To add to your grocery list for tomorrow . Simple ingredients to make a meal!

1 to 2 - 15 oz can Le fleur peas (use liquid too)
butter
onion 
garlic
Romano or Parmesan cheese(about 1/4 cup or more)
chicken broth to thin if needed
olive oil
salt and lots of pepper
tiny pasta as in ditallini or petite shells 

NOTE:  Add some grilled chicken to it for some added protein.

Ingredients:

4 T butter

1/4 cup olive oil
1 clove minced garlic 

1 medium onion diced and grated

***Romano cheese no on the shelf cheese!!!! In deli dept.

Salt

Generous amount pepper

2 cans le fleur peas.  Use liquid
Chicken broth 

1 lb tiny shells cooked and drained (salt water)

Sauté onion in butter olive oil until translucent . Add garlic and simmer another minute or two.

Add peas juice and all.  Simmer a few minutes until you are sure it is warm /hot throughout.

Add drained pasta and cheese, an additional and salt and pepper if needed . Serve warm I did not add any additional salt but lots of pepper.......

Keep a little of your pasta water to add to thin it if necessary or add chicken or vegetable broth to make it soupy .

😁

The I Like to Bake and Cook Blog Lady!

Note:  you can cook pasta ahead of time and add a little olive oil and store in refrigerator in resealable  bags.  Pasta will keep for several days .