Wednesday, November 21, 2012


(Part of my Thanksgiving Dinner for 12 for under $50)

I chopped two onions and thinly sliced about a quarter of a head of celery, then sautéed them in a quarter of a cup of butter. I added them to stuffing mix and some broth from cooking the neck and giblets. (Actually, since I don’t eat grains, I cooked the celery and onions with some sausage and mushrooms, and didn’t use any butter or broth. Most people wouldn’t recognize what I made as dressing, but it serves the purpose as far as I’m concerned.)

No comments:

Post a Comment