Dressing

INGREDIENTS

minced onion

Ribs chopped celery

finely Chopped mushrooms

1 1/2 Ts

Fresh chopped sage or 1 t dry

1 t

Dry thyme

6 Ts

Butter

Lightly beaten Eggs

3 cs

Chicken broth

1 loaf

French country bread from kneaders cut into cubes and dried a couple days before

NOTES

To make a yummy stock I took the turkey neck and sautéed it in a little butter sprinkled with a little salt and pepper and dry thyme 1, a few fresh sage leaves till the neck was browned. covered it with 4 cups of water and added celery leaves half an onion and cook for a couple hours. I ended up adding a couple teaspoons of better than bullion to this to punch up the flavor a little. Let cool down a little so it doesn’t cook the egg when added. If you haven’t dried the bread beforehand you can toast in oven just cool before starting the recipe.

Julie Riley • 2018-11-23