The bread sauce recipe is a British one, I have no idea where I got it from, but have been using it for years. The stuffing/dressing recipe I got from the Toronto Sun Newspaper not long after we moved here from Britain, again I have been using this same recipe for years.
I have no photos of either of these recipes, sorry.
1 large onion, chopped
little dripping or butter
3/4 pint (1 1/2 cups) milk
1/4 pint (1/2 cup) chicken stock
6 oz stale white bread, cut of crusts and cut into chunks
salt, pepper and freshly grated nutmeg
1 tbsp chopped parsley (optional)
Fry the onion gently in the dripping or butter until softened. Add the milk, stock, bread and seasonings. Cook very slowly until the sauce has thickened.
Adjust the seasonings to taste and keep sauce warm. Sprinkle with parsley before serving.
Old Fashioned Stuffing
1/4 cup of butter or marg
2 medium onions, finely chopped
3 - 4 stalks celery, finely chopped (I of course never include these)
9 cups day old bread, crust removed and cubed
2 tsp each sage and savory
1 tsp salt
1/4 tsp pepper
1/2 - 1 cup chicken broth or giblet stock
1 lb sausage meat, browned and drained
Melt butter in large fry pan, add onions and cook until tender, around 5 minutes. Add celery and cook for a further 2 minutes. Pour over bread in a large bowl, stir in seasonings and sausage meat. Gradually stir in broth until moistened, but not wet.
Makes enough to stuff a 12 lb turkey.
*****MAKE A MENTAL NOTE TO YOURSELF NOT TO THROW OUT YOUR CHRISTMAS CARDS AFTER CHRISTMAS, AS I WANT YOU TO USE THEM FOR SOMETHING, MORE ON THIS AFTER CHRISTMAS****