A family tradition for many, many years. Thanksgiving would not be the same without this wonderful, moist dressing. We don't cook it in the turkey, but in a separate pan. Adjust the amounts of turkey stock and savory to taste.

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Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
12
Yield:
8 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a large saucepan with enough water to cover, and bring to a boil. Boil 15 minutes, until tender but firm. Drain and mash.

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  • Lightly toast bread, and tear into cubes. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.

  • In a large bowl, mix mashed potatoes, toasted bread, celery, onion, butter, turkey stock, sage, and savory. Season with salt and pepper.

  • Transfer potato mixture to the prepared baking dish. Bake 30 minutes in the preheated oven, or until lightly browned.

Nutrition Facts

221 calories; protein 4.3g 9% DV; carbohydrates 33.2g 11% DV; fat 8.4g 13% DV; cholesterol 20.7mg 7% DV; sodium 265.6mg 11% DV. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
12/26/2006
This recipe wasn't difficult to make but it had a very strong seasoning taste. You can't really taste anything else. I would suggest lowering the amount of seasoning you add. Read More
(16)
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