OLD-FASHIONED SAGE DRESSING (GOOD FOOD = GREAT LEFTOVERS)

Well, Thanksgiving has come and gone for another year.  It was an enjoyable day with our family, and we had such a good time.  Another thing that makes Thanksgiving so great is the yummy leftovers from the Thanksgiving Dinner--at least for one more day.  The turkey, dressing, candied yams, mashed potatoes, gravy and homemade pies are slowly getting eaten up.  I usually put the leftovers in gallon individual ziplock baggies, then everyone takes what they want from each of the the bags, puts it on a paper plate, and warms it up in the microwave (make sure you don't re-cook it--it's already been cooked).  Pretty quick and easy--no dishes--and it tastes just like it did on Thanksgiving Day!  One dish that keep especially well is our Old-Fashioned Sage Dressing.  Again, it's been in the family forever!  There are family members that can't wait for this dressing--it's their favorite thing on the menu--it's that good!  I use only homemade white bread for the dressing, but my daughter, Merrin, said there is a bread at one of our local bakeries that tastes pretty close to our white bread recipe, and so a good bakery white bread would work, I'm sure.  (Just as long as it's not one of those heavy, porous ones).  I used to stuff the turkey with it, but could never get a turkey big enough for the amount of dressing I wanted to make, so I've been making a BIG batch, and putting it in 2 casserole dishes and bake it the day of the dinner.  It's so easy to adjust to any size you want--the recipe converts to as big as you want.  If you try it, I think you'll be pleasantly surprised.  I know it's our favorite!

OLD FASHIONED SAGE DRESSING

10 Cups packed bread crumbs (approximately 1 large loaf of bakery or homemade white bread.  Dry ahead of time--3-4 days)

2 1/2 Cups chopped onions

1/2  teaspoon salt

1 1/4 Cups BUTTER, melted

1 1/4 Cups boiling water ( I usually don't use this much)

5 teaspoon RUBBED sage (Rubbed sage isn't bitter)

Freeze bread, then unthaw partially.  Cut into 1/2" cubes (this is why you freeze it--you won't smash the cubes when cutting). Let bread cubes DRY OUT COMPLETELY.  (I put my cubes on a big cookie sheet, put in a warm oven, turn it off, and let the cubes completely dry--but not brown--I dry mine for 3-4 days). Melt BUTTER in large skillet.  Add onions, and saute until tender.  Stir onion/butter mixture to dry bread crumbs.  Add salt, and then fold in rubbed sage, (4 teaspoons), then tasting and adjusting to your particular taste.  (I usually use just what it calls for--but others may like a little less or a little more).  Add boiling water, not all at the same time (I usually don't use as much water as it calls for) until desired consistency.  Put in a casserole dish large enough to handle the recipe, and bake, covered, at 275 degrees for 1 hour.  NOTE:  This recipe stuffs a 10-pound bird,  or makes a large casserole dish full.  To adjust, just increase all the amounts equally.  I usually use 24 Cups of bread crumbs (3 loaves of bread), and it fills two large casserole dishes.  Ummm, good!