1 small loaf wheat bread (or equivalent in saved bread crusts)
1 onion, chopped fine
celery, chopped fine
3-4 eggs
boiling water
½-¾ C. oil
½ tsp. salt (approx.)
2-4 T. sage (to taste)
sliced mushrooms (optional)
Break bread in 1" pieces and let air dry at least overnight. Add celery and onion. Add water until mixture is just moistened but not soggy. Stir all together. Add eggs with oil (amount depends on quantity of bread.) Add seasonings. Chill dressing before stuffing bird.
Note: 1) Nowadays, they say it may be dangerous to stuff a bird with dressing because of the chance of salmonella or other bacteria growth, but this is the way my mother always did it. Don't try to rush the roasting time -- slower, longer, moister, is better. Do make sure that the bird is well and truly done, and the dressing should be, too.
2) If you're uneasy about the above, bake this stuffing as a separate casserole. Bake it 1½ hr. at 325 F in a covered, greased dish. It's good even if you're not doing a bird at the same time -- serve it with gravy or mushroom soup.
3) Quantities for this recipe vary depending on size of bird, amount of bread, etc. Save bread crusts, heels, etc. by breaking in small pieces and air drying, then put in freezer until needed. Bread should always be some variety of wheat, not white [it makes "squishy" dressing]. Avoid rye or other strong flavored breads.
4) This reheats very well. I happen to like it cold and leftover (with mayonnaise on it), but I'm the only person I know who does. =)
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