Mom's Traditional Simple Sage Dressing

This is the sage/celery/onion dressing my mom made when I was a kid and to me, it screams Thanksgiving. It's easy to make and oh-so delicious. I use homegrown sage from my garden which is always a nice touch in a recipe.

1 loaf sliced white bread
3/4 cup butter 
1 medium onion, chopped 

4 stalks celery, chopped 
3 tablespoons fresh sage, dried & minced
Salt & pepper to taste
1 cup chicken broth

Let bread slices air dry for 1-2 hours on the counter, then cut into cubes. 

In a Dutch oven or large saucepan, melt butter over medium heat. Add and cook the onion and celery until soft. Add sage, salt, and pepper.  

Stir in the bread cubes until evenly coated. Add the cubes slowly to make sure the liquid gets absorbed. Add chicken broth; mix well. 

Chill for a couple of hours and then bake in a buttered casserole dish at 350 for 40-45 minutes.

Classic Meatloaf

I've had this classic, basic, meatloaf recipe in my file for years. I can't remember where I got it or if I made it up myself. Either way, it's delicious comfort food and it makes your house smell wonderful when it's cooking. It makes two 9x5" loaves that are topped with ketchup during the last 30 minutes of cooking time. I freeze meatloaf in pieces wrapped in foil so it's easy to grab a day before and have it thawed by the next. Let it cool before you freeze it. 

2 1/2 lbs ground beef (85/15)

2 cups bread crumbs

2 eggs

2 tablespoons worchestershire

2 1/2 cups fat-free milk

1 cup onion, chopped fine

1 tablespoon kosher salt

1 teaspoon garlic powder

1 teaspoon dried sage

1/2 teaspoon black pepper

1/2 teaspoon dry mustard

Ketchup 

Mix all ingredients thoroughly and divide mixture between 2 ungreased 9x5 loaf pans. Bake at 350 for an hour and 15 minutes. After 45 minutes of cooking, add a layer of ketchup to the top of each meatloaf. Bake 30 more minutes. 

For a real comfort food fix, serve with homemade garlic mashed potatoes.