Traditional Sage Dressing (Stuffing) is the only kind of stuffing our kids eat. They love their traditions. We love our stuffing cooked right in the bird. It's juicier that way.
Traditional Sage Dressing (Stuffing) for a turkey is a favorite side at our house.
With Thanksgiving right around the corner, I'm writing about traditional Thanksgiving foods. Today the topic is stuffing.
Our stuffing is made with bread cubes, sage, eggs, onion and celery, and baked right in the turkey. Our kids think any other kind is un-American and would turn up their noses if I served them cornbread stuffing or stuffing that included the giblets.
Doctor It Up
I must admit, I like this stuffing best, but I do like to try other kinds once in awhile. My favorite stuffing mix is Pepperidge Farm, but most bread cube stuffing mixtures are okay. I always add much more sage, onion and celery to it, however. I like it stuffed in the neck area because I like the dressing all toasty brown like it is in the picture above.
What You Need
You will need a knife, cutting board, measuring cups and spoons and a larger roasting pan. We bake our turkey and stuffing in our Nesco Roasting Pan. That way, we can make all the sides in the oven. Brilliant!
Traditional Sage (Dressing) Stuffing Recipe
Traditional Sage Dressing (Stuffing)
- 1 14-ounce Bag of Pepperidge Farm Traditional Stuffing
- 1 cup of boiling water
- 4 tablespoons butter melted
- 3 sticks of celery diced
- 1 yellow onion medium, diced
- 2 eggs beaten
- 1-2 Tablespoons leaf sage crumbled
- Mix all the ingredients except the eggs.
- When the mixture cools, add the eggs and mix thoroughly.
- Fill the interior cavity of the turkey with this mixture and bake it until the turkey is done.
- Or bake it separately from the turkey in a small buttered casserole dish for 25-35 minutes until the top is crispy and the stuffing is hot.
Get yourself a good Turkey platter. You will never regret it.
Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
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Last Updated on June 16, 2022 by Adriana