Does any one have the recipe for old fashion sage and bread dressing?

Classic Thanksgiving Sage Stuffing



INGREDIENTS

1 (1 pound) loaf crusty Italian or French bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble, buy unflavored croutons or bread cubes

4 tablespoons butter

2 onions, diced

2 celery stalks, diced

1/4 cup minced fresh parsley leaves

1 teaspoon dried sage, rubbed between fingers

1 teaspoon dried thyme leaves

3/4 teaspoon salt

1/2 teaspoon ground black pepper

2 cups low-sodium chicken broth

2 large eggs

DIRECTIONS

Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions. Heat oven to 400 degrees. Bake bread until golden, 12 to 15 minutes. Reduce heat to 350 degrees.

Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil; bake until crusty, 10 minutes longer. Serve immediately.

Does any one have the recipe for old fashion sage and bread dressing?
I have a great one that was my mom's, but rather long.
Reply:TRY THE BETTER HOMES AND GARDENS COOK BOOK. IT HAS EVERYTHING IN IT.
Reply:I make mine by making a small batch of cornbread stuffing and a pan of canned biscuits. I saute in a stick of butter one chopped onion and 2 stalks of celery. I tear up the biscuits and crumble the cornbread and add the sauted vegetables. I then 2 cans of mushroom soup and alternate evaporated milk and chicken broth until it is really moist. I add salt, pepper and sage to taste. I bake at 350 degrees for 1 hour.
Reply:Use day old bread, cornmeal, chicken broth or beef broth and sage and onions to suit your taste also a couple of eggs.

You can go to allrecipes.com and get any recipe you want.

I use the bagged dressing mix, add cornmeal, sage and onions plus the broth that I have cooked the chicken in and what ever the bag calls for.

Perk
Reply:Sadly some of the best dressing recipes are not written down.



My mom's dressing includes-



(amounts vary according to how many you are feeding with it...)

day old cornbread

stale store bought bread and/or leftover biscuits

chopped celery

chopped onions

chicken or turkey broth

boiled eggs (chopped)

ground sage (use a fresh conatiner--last years' can will be losing its flavor by now.)



The cornbread and bread products should be copped into bits and set aside.



Chop a cup of celery and a cup of onion, and simmer them in the broth until the become translucent. Dump the celery and onions into the bread mixture, and stir. Add more broth until the mix is very wet and watery. Add the sage, and salt and pepper to taste.



Bake it in a 350 degree oven for about an hour, about 2/3 the way through add the boiled eggs and stir them in. If there is a turkey, some of the pan juices are a good broth to add to the dressing.



This recipe comes out thick and creamy like a bread pudding almost if it is done right.
Reply:Old-Fashioned Bread Stuffing



1 cup finely chopped celery

one half cup copped onion

one half cup butter or margarine

1 teaspoon sage

one half teaspoon salt

one eighth teaspoon black pepper

8 cups dry bread crumbs

three quarter to 1 cup chicken or turkey broth



In a saucepan cook celery and aonion in butter till tender but not brown; remove from heat and stir in sage, salt and pepper. Place dry bread crumbs in a large mixing bowl and add the onion mixture. Drizzle with enough broth to moisten, tossing lightly. Use to stuff a 10# turkey or put in greased ovenproof dish and bake at 325 for 40-45 minutes.



serves 8-10
Reply:Old Fashioned Stuffing



30 slices white bread, lightly toasted

2 tablespoons butter

1 large onion, finely chopped

2 stalks celery, finely chopped

2 eggs, lightly beaten

2 cups chicken broth

2 teaspoons rubbed sage

1 teaspoon garlic powder

salt and pepper to taste



1.Allow the toasted bread to sit approximately 24 hours, until hard.

2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.

3. Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.

4. Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.

5. Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.

6. Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.