Recipe
Side Dish
Sage Dressing for Twelve
Primary Media
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 2 loaves white or wheat bread | ||
| 5 c. chicken or beef broth | ||
| ¼ c. sage | ||
| ¼ tsp. pepper | ||
| 1 tsp. celery flakes | ||
| ½ tsp. seasoned salt | ||
| ½ tsp. garlic salt | ||
| ½ c. celery, diced | ||
| ½ c. onion, diced | ||
| ½ c. grated or diced carrots | ||
| 2 tbsp. butter | ||
| 3 eggs, beaten |
Directions
- Preheat oven to 325 degrees.
- Tear bread into small pieces. Place in large bowl and set aside.
- Bring broth, sage, pepper, celery flakes, seasoned salt, garlic salt, celery, onion and carrots to a boil in 2-quart saucepan. Simmer for 5 minutes.
- Stir in butter and cook until melted. Pour over bread crumbs and fold together. Stir in beaten eggs. Transfer to a 2-quart casserole dish.
- Bake for 1 hour.