I tried to get Dave to write down the ingredients as he was making this, but it didn’t happen. So here is what I can get out of him.
1-1/2 lg loaves day-old white sandwich bread
3 large yellow onions, chopped
12-14 stalks celery, chopped
1-1/2 lbs fresh mushrooms, chopped small,
3 sticks butter
2 handfuls dried parsley
4 tsp dried sage
Tear the bread into pieces about 1½” and lay it on baking trays, in single layers, to dry out for a few hours or overnight.
Start preparing the vegetables. In separate large skillets (or do one at a time in one large skillet), sauté each vegetable in one of the sticks of butter, until tender, but not browned. Remove each vegetable when cooked, and put into a very large salad bowl.
Add bread and toss. Add the dried parsley and sage, salt and pepper to taste.
Loosely stuff the two cavities of the turkey. Use a turkey skewer to pin into the skin to hold the cavities shut.
With the remaining dressing, put it into a baking pan and drizzle it with about 1-1¼ cups turkey broth for moisture. Cover with foil and bake for an hour or so @350°. Before serving, mix this dressing with the bird stuffed dressing, to blend the two flavors together.
NOTE:
Sage looses it's flavor fast, so buy a new can every year.
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