"No Stuff" Sage Dressing-Traditional Martinson Thanksgiving Style Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 cup minced white onion
1 1/2-2 cups finely chopped celery stalks and leaves
1 cup butter
1 small or medium loaf of bakery day-old white or wheat bread, cubed with crust left on
3-4 teaspoons rubbed sage
2 teaspoons salt
1/2 teaspoon pepper
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Directions: |
Directions:In large pan, melt butter and cook celery and onion until onion is soft. Slice a stack of bread with crust into 16 cubes per slice, four across each way. Add remaining ingredients and toss. Cover with aluminum foil and bake for about 1 hour until hot at 325-350º. Great with any kind of meat. This recipe has 2-3 times more sage, onions, and black pepper than Grandma's original recipe. |
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Personal
Notes: |
Personal
Notes: This is our favorite Sage Dressing. Lately, I've just been making it as a side dish. At Thanksgiving, I use Grandma Minnie Martinson's method of putting 1-2 onions sliced in half inch rings, under the turkey which act like a rack. One half of this Sage Dressing in the turkey. I don't tie the bird. Rub some butter on top of the turkey, put in 325 degree oven, and leave the cover off until golden brown. Put the cover on and roast it until done. Then, pull out the stuffing and mix it with the remaining that has heated in an aluminum foil pouch in the oven. I have found that the dressing and gravy tastes just as good without stuffing the turkey at all. My mother, Joyce always gave Grandma Martinson credit for teaching her how to make Thanksgiving Dinner. Then, make the gravy by adding flour and water thickening into the dark browned onions and juices in the bottom of the roaster. The onion usually disintegrates. Add salt and pepper to taste. You never need anything else with Grandma's method. Serve with Grandma's Cranberry Orange Relish. Happy Traditional Thanksgiving Martinson Style !
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