CLASSIC SAGE STUFFING RECIPES
CLASSIC SAGE STUFFING RECIPE - FOOD.COM
This recipe makes enough to stuff a 12-15 pound bird. To make in the oven, omit the water and add one 14 1/2 ounce can of chicken broth to the mixture. Place the stuffing into a buttered 3-quart casserole, cover and cook for 30 minutes at 325 degrees; uncover and cook another 20 minutes.
Total Time 20 minutes
Prep Time 20 minutes
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot. Add the celery and onions, saute until they are almost tender.
- Add parsley, bread cubes, salt, sage, poultry seasoning and black pepper. Saute for 5 minutes, stirring regularly to ensure even cooking.
- Moisten with a little water or broth if you think the bread mixture is too dry.
- Stuff the thawed bird and roast it immediately - you don't want the stuffing to sit in a raw bird.
- Stuffing is done when it reaches 165 degrees.
Nutrition Facts : Calories 167.6, FatContent 8.9, SaturatedFatContent 5.1, CholesterolContent 20.3, SodiumContent 494.4, CarbohydrateContent 19.2, FiberContent 1.2, SugarContent 2.1, ProteinContent 3
SIMPLE SAGE DRESSING/STUFFING RECIPE - FOOD.COM
Our family's traditional stuffing recipe for the Thanksgiving turkey. Although I have strayed from time to time over the years, this is the stuffing recipe I always return to. All ingredient amounts are estimated; Mom has never measured and neither have I. Mom wants me to remind you to be careful with the amount of sage you use. Start off using a small amount of sage then adjust as needed. Please note that for safety reasons I do not place the stuffing into the cavity of the turkey, rather, I bake it separately. Finally and most importanly, *please avoid using commercially produced stock in this stuffing*. This is the stock recipe I use every time: Recipe #55282 And the bread recipe I've used the past several Thanksgivings: Recipe #102949
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 12 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a skillet, melt approximately 2-3 tablespoons butter on medium heat and sautè the celery and onion until softened, about 3-4 minutes. Set aside to cool slightly.
- In the meantime, cube the bread and set aside in a large, deep mixing bowl.
- Place the cooled celery and onion in the mixing bowl with the cubed bread. Next, add the *egg(s), sage, poultry seasoning, garlic powder, salt, and white pepper. Toss to combine. *Usually I don't need more than one egg.
- Now stir in about [1] cup of turkey stock. Mix. Add more stock, about 1/2 cup at a time until the bread mixture is {lightly} moistened but not saturated.
- Place the stuffing mixture in a buttered ovenproof casserole dish and cover with foil.
- Bake for about 45 minutes, removing the foil about 15 minutes before the cooking time is completed to allow the top to brown.
- Serve hot.
Nutrition Facts : Calories 107.7, FatContent 1.6, SaturatedFatContent 0.4, CholesterolContent 17.6, SodiumContent 258.1, CarbohydrateContent 19.7, FiberContent 1.4, SugarContent 2.4, ProteinContent 3.5
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