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- Traditional sage dressing with a twist
- Ed's Cafe/Ellen T.
Serves/Makes:10 or more
- 1 loaf sliced french bread, torn into small pieces/cubes
- 1/2 cup (125 ml) real butter
- 4 ribs celery, chopped (with tops, if possible)
- 1 onion, chopped
- 2 Granny Smith apples (peeled, cored, diced)
- 1 cup (225 ml) dried cranberries
- 1 14 oz (392 grm). can chicken broth
- 2 tbsp (30 ml) ground sage, divided
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2 ml) fresh ground pepper
- Place bread cubes in very large bowl; set aside.
- Melt butter in skillet over medium heat.
- Add celery & onion; cook until tender-crisp.
- Add apples & dried cranberries; cook until onion is soft.
- Add salt, pepper, 1 tbsp (15 ml) sage and half of broth; stir.
- Pour over bread cubes; toss lightly to combine.
- Sprinkle remaining 1 tbsp (15 ml) sage over cubes & rest of broth.
- Mix gently; spoon into greased 9x13 baking dish.
- Cover with foil; bake at 350 degrees (175 C.) for 35 minutes.
- Remove foil & continue baking for 10 minutes more, or until top starts to brown.
- My mom used to make this with prunes & raisins instead of cranberries. Sometimes, I additionally add raisins & chopped dried apricots. To make it vegetarian, use vegetable broth. You can use different herbs in place of the sage: poultry seasoning, thyme, parsley, marjoram, etc. This can also be used to stuff a turkey. For traditional sage stuffing, omit the fruit.
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