2 loaves white bread, broken into half inch pieces
1 cup parsley, minced
6 TBS sage, fresh, minced
1 lb sausage, plain or sage optional
freshly ground pepper
2 cups chicken broth
1 lb. mushrooms, sliced fresh (optional)
2 eggs
Instructions
1. Saute the onions and celery in 4 tablespoons of butter
until soft and aside to cool.
2. In same skillet, brown sausage, break into half inch
chunks if using - remove from skillet and deglaze with some
of the chicken broth.
3. In a large bowl, toss the bread, mushrooms, sage,
parsley, salt and pepper. Add the onion mixture along with
the remaining melted butter to the bread mixture
4. Beat the eggs and add to the mixture. Toss until well
mxed.
5. Add the broth, and deglazed liquid from the skillet slowly
while tossing mixture to moisten thoroughly, making sure to
not make the stuffing soupy.
6. Spoon into a greased casserole and bake at 350 to 450
degrees for 30 to 45 minutes or until golden brown. If
desired, spoon some of the turkey drippings over the
stuffing while baking for that baked in a turkey flavor and
moistness.
Originally Submitted
12/10/2017
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