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Tuesday, Nov. 24, 2009

Savory Sage and Cranberry Dressing

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Thanksgiving is here once again, and everybody has advice on how to cook your turkey this year, so I won’t be weighing in.I feel that the dressing is almost as important as the turkey, and unfortunately, a lot of people tend to minimize its role on the Thanksgiving table.This recipe is moist, savory and a little different from your usual stuffing in a way that is in keeping with the season and the tradition.

For this recipe you will need:

1 bag of croutons (your Brownberry will do just fine)

2 sticks of salted butter

1 small, sweet onion, finely diced

3 celery stalks, finely diced

10 oz white button mushrooms, coarsely chopped

A handful of dried cranberries, coarsely chopped

1 clove of garlic, minced

A handful of walnuts, chopped

1 quart of chicken stock or vegetable stock

1 oz (about a tablespoonful) of sage, finely diced

In a large pan, melt the butter and heat to medium heat.Add the onion, celery and mushrooms and sauté until soft.Making sure the vegetables are soft is very important to the texture of the dressing.When the vegetables have cooked long enough, add the garlic and sage, followed by the croutons, cranberries and walnuts.Mix the butter and vegetables thoroughly, then add the chicken or vegetable stock slowly until you are sure that the croutons are well saturated.Nothing is worse than a dried out stuffing.You may need more than a quart depending on the croutons, so keep a little reserve nearby.

After the dressing is ready, place it in an appropriately sized baking pan (I like to use ceramic) and bake for about 25-30 minutes at 350 degrees covered, followed by 10 minutes at 375 degrees uncovered to brown the top.Serve warm with a little more butter on top to keep it moist.I hope your dish turns out and that you all have a safe and Happy Thanksgiving.

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