Monday, November 12, 2007

Slow-Cooked Sage Dressing

This recipe came from Theresa, a woman in my local support group. I've never liked stuffing before, but I really like this. I'm a little embarrassed to say that my mom polished off the leftovers of this the year before, in record-breaking time.

Slow-Cooked Sage Dressing

14 – 15 cups gluten-free bread (Soft White Bread from Celiac.com)

3 cups chopped celery

1 ½ cups chopped onion

1 ½ - 2 teaspoons rubbed sage

1 teaspoon salt

½ teaspoon pepper

1 ¼ cups butter or margarine, melted

1 teaspoon rosemary (optional)

Combine bread, celery, onion, sage, salt and paper (and rosemary); mix well. Add butter and toss. Spoon into a 5-qt slow cooker. Cover and cook on low for 4 – 5 hours, stirring once. Yield: about 12 servings.

Note: if it seems dry after about 3 hours, add a little chicken broth.

1 comments:

Julia said...

Hello, we had a gluten-free guest to our TG dinner. I made your sage dressing from a loaf of gluten-free corn bread, and my husband made your crustless pecan pie. They were both really good! Thanks!