This is part of the holiday Cook-Along main course. We all have our little food quirks, and I’m no exception. True confessions time – I just can’t eat stuffing with “hard things” (nuts, etc.) in it. I like the idea of it, but I can’t eat it myself. So this is straight-up plain sage and onion stuffing, one of the my dh’s favorite foods. If you can find day-old bread from a good bakery that’s the best.
Sage Dressing Recipe (Eight servings)
One large of good bread, cubed
1/2 onion, diced
1 T. butter
2 c. chicken or turkey broth
1 can Cream of Mushroom soup
2 t. ground sage
1 t. thyme
1 t. Cajun seasoning
At least one day before you plan to make the stuffing, lay your bread cubes out to dry on cookie sheets.
Saute the onion in a saucepan with the butter.
When the onion is soft, add the broth. When the broth is heated through whisk in the soup and the spices.
Pour the soup mixture over the bread and mix thoroughly.
At this point you can cover it and refrigerate for up to 8 hours before you use it. Just spoon some out to (lightly) stuff the turkey and put it back in the refrigerator until the last hour before dinner. At that time line a baking dish with foil, grease it and pile in the remaining stuffing.
Cover the stuffing with foil and bake 30-40 minutes as the turkey finishes baking. I like to stir it two-three times to make sure it bakes evenly. If you choose not to stir it will be fine, you’ll just have a firmer crust around the outside.