On Sun, 23 Nov 2014 12:59:17 -0800 (PST), Nancy2
> wrote:

>Sounds like regular sage dressing without celery and onion. Usually this is made with dried bread cubes (which
>equals toasted bread), spices including sage, salt and pepper, poultry seasoning, and moistened with melted
>butter (lots) poured over, or a combo of butter and chicken or turkey broth (which equals the butter on the
>toast in the dressing you liked). I use the broth made by boiling down the giblets from the turkey.
>
>It shouldn't be difficult for you to replicate it. It isn't rocket science. I, myself, would include some diced onion.

I dice some bacon, then fry it up, and saute my bread cubes in the
bacon fat and some butter.

In addition to what Nancy2 puts in her sage dressing, I also add some
chopped apple. Last summer, we had a really good herb crop, so my
dressing had no poultry seasoning but I used fresh Italian parsley,
sage, thyme, and rosemary.

My mouth is watering just thinking about it. Now I'll have to roast a
chicken.

Doris