Dry Sage Dressing

A traditional sage dressing made with toasted bread cubes, onion, celery and plenty of butter. This simple, savory stuffing is designed for a 10–12 pound turkey, with any extra dressing cooked separately in a slow cooker.

Servings: About 8–10
Prep Time: About 25 minutes
Cook Time: With turkey, or about 3 hours in slow cooker

Ingredients:

• 9 cups toasted bread cubes
• 1½ teaspoons salt
• 3 teaspoons ground sage
• ½ teaspoon ground black pepper
• ½ cup turkey stock
• 1 small onion, minced
• Several celery stalks, minced
• 1 cup butter or margarine

Instructions:

1. Toast the bread cubes and place them in a large mixing bowl.
2. Melt the butter in a skillet. Add the minced onion and celery and sauté until softened.
3. Add the salt, ground sage and black pepper to the toasted bread cubes.
4. Add the sautéed onion and celery along with the butter from the skillet.
5. Add the turkey stock and toss until everything is evenly combined.
6. Spoon the dressing into the cavities of a 10–12 pound turkey. Do not pack it tightly.
7. Close the openings with skewers and lace securely with kitchen string.
8. Roast the turkey according to its appropriate cooking schedule.
9. Extra dressing may be placed in a slow cooker and cooked on Low for about 3 hours.

Tip: For food safety, dressing cooked inside the turkey should reach 165°F in the center before serving. If the turkey finishes cooking before the dressing reaches 165°F, remove the dressing and finish heating it separately.

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