Mike Wheeler's Sacred Stuffing, er. dressing
Prep time: 
Cook time: 
Total time: 
Serves: 6
My dad would insist that you stuff your turkey with this, but since most advice now points against stuffing your turkey, and I found I quite liked the crisp top and lack of sog involved in baking it separately, dressing it is. This will make enough to stuff a 15 lb turkey -- omit the stock.
  • 2 large loaves white sandwich bread (pick a bread with some heft -- not like Wonder bread, but not french bread or ciabatta or artisanal sourdough either. I like Milton's brand Country White.)
  • 1 cup salted butter
  • 1 cup minced onion
  • 1 cup chopped celery
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 5 tablespoons minced fresh sage
  • 1 cup chicken stock
  1. Preheat oven to 350 degrees.
  2. Cut bread into 1 inch cubes, set aside into a large bowl.
  3. In a large and deep skillet (a wok is great), melt butter over low heat.
  4. Add onion and celery. Saute until the vegetables are translucent, but try not to let them brown
  5. Add the salt and pepper and fresh sage, and cook until the sage is fragrant.
  6. Toss the bread cubes with the butter vegetable mixture, using your hands to make sure all the bread is coated in buttery goodness. Tip the entire thing into a baking dish, and pour the stock over it. Bake covered at 350 degrees for 30 minutes, uncovering in the last 5-10 minutes of cooking to let the bread crisp.
  7. This can be made ahead -- just add the stock right before baking and bake right before serving.
Recipe by The Domestic Front at https://www.thedomesticfront.com/old-school-sage-stuffing/