My mom has always made the best dressing I’ve ever tasted! Our family tradition we always had dressing – rather than stuffing the bird. Because I love I a little more spice in my dressing – I add more sage and poultry season than the recipe calls for (see below.) Turkey sandwiches with dressing on top make killer left overs!
Use to stuff turkey, or bake at 350 degrees for 35 minutes
Makes 14 cups (enough for 12-14 pound turkey)
Appx: Nutrient value per cup: 148 calories, 4 gm. Protein, 6 gms. Fat, 414 mg. sodium, 14 mg. cholesterol
2 large onions, diced
2 cups diced celery
2 cloves garlic, finely chopped
1/3 cup chapped fresh parsley
6 tablespoons butter or margarine
1 bag dried cubed stuffing mix – or 1 loaf day old French bread (cubed)
1 box Jiffy Cornbread mix (Bake as directed and crumble when cool)
2 teaspoons ground sage – (I use 4 teaspoons)
1 teaspoon poultry seasoning – (I use 2 teaspoons)
½ teaspoon pepper
3 cups chicken broth
1. Saute onion, celery and garlic in 4 tablespoons of the butter in skillet for 3 minutes or until onion softens.
2. Combine sautéed vegetables, bread cubes, parsley, sage, poultry seasoning and pepper in a large bowl. Mix well.
