Print Friendly Recipe
- 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.
|Email This To A Friend
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.