Monday, November 24, 2008
Photo of stuffing and sage courtesy Google imaging
Recipe courtesy my grandma Carol Lambert
This first recipe is hers:
Eyeball amounts and they will depend on the size of your bird
stale bread torn or cut into pieces
chopped celery and use scissors to cut up celery leaves
sage chopped or minced
2 sticks butter cubed
Combine bread, celery, onion and sage in a baking dish, bowl or whatever. Gently fold in cubed butter and stuff your bird. If you want extra dressing put it in a baking dish and sprinkle with butter and bake at 375 until golden brown.
Recipe courtesy Meikel Reece
My version of her recipe:
1 loaf white or sourdough bread left out a day or so
5 or so sticks of celery and leaves
2 or 3 onions chopped
1/2 cup sage chopped, make sure you don't use to much it is a very powerful herb.
1 stick of butter cubed
1 stick of butter for brown butter
Brown butter recipe:
Cut butter into pieces.
Heat butter in a heavy saucepan over medium heat. Stir the butter or swirl the pan so that the butter doesn't burn.
Remove from heat when butter turns light brown and gives off a nutty aroma.
You can also add the sage at the last minute to infuse butter with sage.
Let this cool just a bit, may a couple of minutes
Combine bread, celery, onion and sage in a baking dish, bowl or whatever. Gently fold in cubed butter and pour brown butter over the top and stuff your bird. If you want extra dressing put it in a baking dish and sprinkle with butter and either add the brown butter sauce or wait till it's done and pour on after. and bake at 375 until golden brown.