Flags and the family sage . . . dressing, that is
Thanksgiving is a time for warm meals and cool days, family gatherings and football. It’s a time to take a deep breath and take a long, grateful look at the blessings and beautiful things in your life.
Here at LIBERTY FLAGS, we are thankful that you have chosen us to supply your business, institution, or home with the highest quality flags and
So, gather around the pumpkin pie, turkey, mashed potatoes, and yams, but don’t forget about the stuffing . . .
Zakharian Family Sage Dressing Recipe
“This is the only kind momma ever made and the only kind I like and make.”
1 cup sliced celery, coarse chopped – about 4 stalks
1 large yellow onion, coarse chopped – about 1 cup
1 tsp. salt
1 tsp. pepper
2 tsp rubbed sage
1 tsp celery seed
3 large eggs
1/2 cup butter
2 cans, 14.5 ounces each, chicken broth (add more if dressing mixture seems dry)
1 loaf white bread, cubed and dried
1 box “Jiffy” corn muffin mix – prepared in baking dish per box instructions, cool then crumble
Preheat oven to 300º.
Cube bread slices and layer on baking sheets along with crumbled cornbread. Bake about 30 minutes to dry. Remove and set aside to cool. Cubes will be dry but not crisp like a crouton. Once cool, place in a large bowl.
Melt butter in large skillet over medium-high heat. Add celery and onion and saute together until onion is soft and translucent– about 10-min. Stir in sage, celery seed,
Whisk 3 eggs in a bowl and then stir in chicken broth. Pour egg/chicken broth combination over bread cubes. Pour sautéingredients over bread cubes. Toss/mix ingredients together.
Butter a 9”x2”x13” baking dish and spoon dressing mixture into the dish. Cover tightly with foil and refrigerate until ready to bake. Bake at 350º about 30 minutes with foil – remove foil and continue baking about 15 minutes.
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