Everyone has their food memories of the holidays. There’s something about growing up with culinary traditions that keeps them completely ingrained in us so that as adults we can almost feel like kids again when we have those foods. The taste, the aroma…the violent mutiny.
There are some things you just don’t mess with. My mom’s sage and onion dressing is one of them.
The Kung Fu Mama failed one year to make this stuffing for Thanksgiving dinner, opting, of all things, to try something new. A violent overthrow of the kitchen almost took place, and it has had its rightful spot on the feast menu ever since.
We always had this for Thanksgiving, but this would make a great side for your Christmas meal, or heck, any time you roast a bird or have a ham. Enjoy, but beware…it’s addictive!
The Kung Fu Mama’s Sage & Onion Dressing
4-5 cups bread cubes
1 small onion, diced
2 eggs
2-3 cups chicken stock*
1½ -2 T dried rubbed sage
2 t salt
Put your bread cubes in a large bowl and cover with a towel overnight or for at least four hours. You want them to be dry but not crunchy.
Add the diced onion, sage and salt. Beat the eggs and stir them into the mixture.
Add the chicken stock little by little, stirring and letting it sit after each half cup addition. Make sure all the stock gets soaked up before adding more. Once you start to see stock accumulating in the bottom of the bowl stop adding liquid. You want it to be moist, not soggy.
Butter an 8-inch square glass baking dish and pour the dressing in, pressing down slightly just to make sure it is even throughout.
Bake at 350 degrees for about an hour, until the top is crunchy and it feels spongy.
* The amount of stock you need will vary depending on how dry your bread cubes are and the humidity level in your house. 3 cups is the most I’ve ever needed.
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