Last year I vowed that this year I'd use unseasoned bread at the start of my dressing/stuffing. I was tired of the overly seasoned dry, dusty packaged bread cubes produced by Pepperidge Farms and others. Since it's very hard to find packaged unseasoned bread cubes in my market, this year I bought loaves of bread from the bakery, had them slice them in two directions & dried them in a slow oven.
Now the question is, how much fresh sage should I use? About how many tablespoons/(teaspoons?) of chopped fresh sage should I use per ten servings?
I'm planning to use the fresh sage, parsley, thyme, salt & pepper to season my dressing. Along with sauteed onions, chopped celery and turkey broth made earlier this week. Any other additions?
Thanks, chowhounders & happy Thanksgiving!