Sage and Onion Dressing

Prep Time:

Cook Time:

Equipment:

4 Quart Stock Pot

Ingredients

8- cups of enriched white bread hand-torn into ½” cubes and dried 8-ounces by weight or 10 slices
4- Tablespoons of butter divided
1- cup of onion chopped into small dice
½ cup of celery chopped into small dice
1 ½ teaspoons coarse salt
1 ¼ teaspoons poultry seasoning
½ teaspoon freshly ground black pepper
¼ teaspoon rubbed sage
2- cups turkey stock or chicken stock reserve ½ cup

Add two tablespoons of butter to the 4 Quart Stock Pot. Place the pot over medium-low heat. When the butter has melted, stir in the onion and celery then cook for 4-6 minutes. The vegetables will become translucent.
Sprinkle the salt, poultry seasoning, pepper, and sage over the vegetables. Stir and toast the spices for 3 minutes.
Pour 1-½ cups of the stock into the stockpot along with the remaining 2 Tablespoons of butter. Bring the mixture to a boil.
Add the 8-cups of torn bread cubes to the liquid. Immediately reduce the heat to low. Stir everything to combine and allow the bread to absorb the liquid. Add the reserved stock, a little at a time, to achieve the moisture level desired.
the pot and allow everything to heat through for 5 minutes. The dressing should reach a temperature of 165 degrees Fahrenheit.

Tip: This dressing is a natural with your Thanksgiving Day turkey but pairs well with chicken and pork.