Published on: November 20th/2025
Author: Leanne J.
Recipe origin: Canada
In Leanne’s words:
Nanny Mac had many stories of food as well. She had to feed her family and her boarders on a widows pension. When she tried to supplement her income by selling her delicious baking, her subsidy was cut off. When I was growing up, we often ate meals at her apartment. I remember how cozy it was. Simple, yet delicious food. Always a dessert after.
3/4 cup of butter
2 1/2 cups chopped onions
1 cup each chopped celery and fennel (or 2 cups celery) including celery leaves
4 tsp dried sage (don’t be shy)
1 tsp each salt, marjoram, savory and pepper
1/2 tsp dried thyme
14 cups cubed white bread
1 cup chopped fresh parsley
In large skillet melt butter over medium heat, cook onions, celery, celery leaves, fennel, sage, salt, savory, marjoram, pepper and thyme, stirring often for 10-15 minutes or until vegetables are tender. Toss with cubed bread and parsley.
Can put in turkey and cook in the bird. We usually put in casserole dish and cook in 350° oven until hot, basting with turkey fat as the turkey cooks.
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