Grandma's School Lunch Dressing
Those must have been some mighty fine school lunches back in Grandma's day. This is a heavier stuffing than some - especially if made from homemade whole-grain bread. I like the moistness and the savory vegetables. Best if the bread crumbs are crushed or cubed quite small.
Slice thinly and toast in a warm oven enough bread to make:
- 2 quarts of breadcrumbs
Cook over medium heat, until transparent:
- ½ cup butter
- 1 cup onion, chopped
- 2 cups carrots, shredded
- 2 cups celery, chopped
- 5 - 6 Tablespoons fresh sage, chopped (1¾ teaspoons dried)
- 3 eggs
- ½ cup milk or broth
- Salt to taste
adapted from Thanksgiving 101 by Rick Rodgers with additions from my Mom.
This relish was the surprise hit of this year's Thanksgiving dinner.
Good with roasted turkey.
Great on turkey sandwiches with a little blue cheese
softened with cream cheese the next day.
Cut into quarters and pick out seeds from:
- 4 - 5 satsumas (or 1 medium orange)
- 12-ounce bag fresh cranberries
- ½ cup walnuts, finely chopped (and the fresher the better, walnuts go rancid dismayingly fast.)
- 1 cup orange marmalade.