I grew up in an era where cooking was taught by doing, not reading recipe’s or experimenting too much. My Mom, Grandmother, and Aunt’s all used the *by guess, by golly* method. In other words, we rarely measured anything.
My first Thanksgiving on my own, I did a frantic search for Thanksgiving recipes at the library and in newspapers. My goal was to find my Mother’s sage dressing. Needless to say, it was a futile search, so drawing on memory I improvised. Sadly, my memory then was no better than it is today. I had seen the women in my family make dressing countless times, and clearly remembered stale bread, cubed, a can of sage, and broth made from the neck of the turkey.
My first dressing consisted of one loaf of stale bread and a whole can of sage, along with broth from chicken noodle soup because I couldn’t remove the neck from my still frozen turkey. It was horrible! I was too embarrassed to call home for help, and decided I hated stuffing anyway. This was 1963.
Years later, one of my siblings that paid closer attention than I finally sent me a copy. It’s delicious, but trust me…you really do need to measure! Oh..please remember to thaw that turkey!
You will need:
Large, heavy skillet
13 x 9 baking dish
Cooking spray ( we use Pam )
2-1/2 tsp vegetable oil
3/4# sweet bulk sausage
1 medium onion,diced fine
6-7 cups stale bread, cubed ( 1-2 days old )
1 cup fresh mushrooms, chopped ( I use the white buttons )
2 stalks celery, diced fine
1/2 cup chicken broth
1/4 cup butter, melted ( substitute margarine )
1/2 cup almond slivers-optional ( substitute walnut or pecans if desired )
1/3 cup fresh parsley,chopped fine
2 tsp sage
1/4 tsp salt
1/4 tsp seasoned salt
1/4-1/2 tsp garlic powder
Spray baking dish with Pam.
Add oil to skillet. Using medium heat, cook the sausage, onion, celery and mushrooms until sausage is no longer pink. Drain.
Preheat oven to 350*
In a large bowl, combine the bread cubes, almonds ( or nuts ), butter, broth, egg, sage, parsley, salts, pepper and garlic powder.
Stir into the sausage mixture..coat well. Place in baking dish.
Cover with tin foil and bake for 30 minutes. Uncover and bake 15-20 minutes minutes longer. It’s done when it’s a light golden brown.
Remove from oven, serve with dinner and enjoy!
Tip: When reheating leftovers, sprinkle lightly with a few drops of water and cover.