One of the issues each Thanksgiving is whether the dressing we stuff the turkey with should be called dressing or stuffing?  MDM weighs in on this pressing issue by looking at the words themselves. Stuffing suggests putting something in another item or container whereas Dressing is covering  adding to the item, or staging.  Given that MDM would like to put forth this idea that if you use your side dish to stuff the turkey, then it is stuffing; however, if you prepare and cook the side dish in another pot, dish, or bowl then the side dish is an accoutrement to the main dish, and becomes dressing. 

However, you want to refer to it, dressing and/or stuffing is an essential part of our Thanksgiving feast.  There are many recipes and ingredients to make this side dish, some reflect a particular region of the nation, some variations reflect our individual ethnicity.   MDM’s family recipe is a basic recipe with little frills, but tastes marvelous with turkey gravy, cranberries, and the rest of the meal blending in with the overall experience of  a traditional menu.  This recipe is part of MDM’s easy comfort food, guaranteed to add to that  tryptophan feeling of well-being.

MarkDown Mom’s Easy Traditional Sage Stuffing

Measurements for stuffing a 12 lbs. turkey

Dry Ingredients

3 large ribs of celery sliced & diced

1 Cup of diced onion

½ teaspoon of ground pepper

1 teaspoon poultry seasoning

1 teaspoon of thyme seasoning

¼ stick of butter or margarine

8 oz. of dried bread  crumbled

2 Tablespoons of chicken bouillion

¼ Cup of fresh sage chopped

Wet Ingredients

6 Cups of Boiling Water

1 Large Egg beaten

METHOD: 

Dice onions and celery and sauté in frying pan with a pat or butter/margarine until transluscent. 

In a large bowl add dried bread and dried seasonings.  Mix.  Into this add the sautéed onion and celery, and butter.  Bring water to boil and in another bowl and dissolve the chicken bullion in the hot water.  Add
the bullion/water mixture to dried bread, diced onion & celery, and seasonings.  Let cool.  When cooled, taste dressing and make any adjustments for flavor.  Mix egg in separate bowl and add to mixture. 

Put in stuffing baking cage, or directly into turkey and bake, or if making dressing, put in oven proof bowl and cook at 325°-350° for 1 hour.  If desired, serve with gravy.

*Tip:  For additional savings and flavor, remember to dry out day old bread or rolls and save for making  stuffing/dressing and crumbs. 

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