Description:

Traditional sage dressing with a twist

Source:

Ed's Cafe/Ellen T.

Serves/Makes:10 or more

Ingredients

• 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

Preparation

• 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.

Comments

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.