DRIED SAGE RECIPES

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SAUSAGE & SAGE STUFFING – INSTANT POT RECIPES



Sausage & Sage Stuffing – Instant Pot Recipes image

Every traditional holiday flavor comes through in this delicious herby stuffing, but be warned: it’s so good, you probably won’t have any leftovers. To make the stuffing, you will need a 7-inch springform pan or a 1-quart ovenproof baking dish that fits your Instant Pot.

Provided by Instant Pot Holiday Cookbook by Heather Schlueter

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 13

4 tbsp butter
1 medium onion (minced)
3 celery stalks (finely chopped)
3 cloves garlic (minced)
1 lb ground Italian sausage (sweet or hot)
4 cups dried bread cubes, either store-bought stuffing cubes or bread (cut into 1-inch pieces and air-dried on a cookie sheet overnight)
1/4 cup minced fresh sage ((or 2 teaspoons dried sage))
1 1/2 cups vegetable or chicken broth
2 eggs (lightly beaten)
1/2 tsp salt
1/2 tsp pepper
Cooking Spray
chopped parsley for garnish

Steps:

  • Press the Sauté button to heat up the Instant Pot inner pot. When the display reads “Hot,” add the butter. As soon as the butter melts, add the onion, celery, and garlic. Sauté the veggies for 3 minutes, and then add the sausage. Break up the sausage into small crumbles with a wooden spoon and continue to brown the sausage until it is no longer pink. Press Cancel to turn off the Sauté function.
  • In a large bowl, mix together the dried bread cubes, sausage mixture, sage, broth, eggs, and the salt and pepper. Gently mix until the bread is well coated. Let the mixture sit for 2 minutes until the bread has absorbed the liquid.
  • Spray the springform pan or baking dish with cooking spray.
  • Scoop the bread and sausage mixture into the springform pan, pressing it down, if necessary, to fit it all in the pan. Cover the pan with foil.
  • Clean the inner pot, and then place back into the Instant Pot. Put the Instant Pot steam rack into the inner pot and add 1 cup of water. Place the springform pan onto the steam rack. Secure the lid, ensuring the valve is turned to the Sealing position. Press Pressure Cook and set the time to 20 minutes.
  • When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid.
  • Turn on the oven broiler.
  • Remove the springform pan from the Instant Pot and remove the foil covering. Place the springform pan under the broiler for about 5 minutes, until the stuffing is lightly golden.
  • Remove the stuffing from the oven, garnish it with the parsley, and let the pan sit for 5 minutes before serving.

SQUASH, SAGE & CHESTNUT ROLLS | VEGETABLE RECIPES | JAMIE ...



Squash, Sage & Chestnut Rolls | Vegetable Recipes | Jamie ... image

Total Time 1 hours 45 minutes

Number Of Ingredients 11

1 kg butternut squash
1 teaspoon dried chilli
olive oil
1 onion
4 cloves of garlic
½ bunch of fresh sage
200 g vac-packed chestnuts
30 g Parmesan cheese
plain flour for dusting
500 g all-butter puff pastry
1 large free-range egg

Steps:

    1. Preheat the oven to 200ºC/400°F/gas 6.
    2. Deseed the squash and cut into 8 wedges, then place in a roasting tray and sprinkle over the chilli, drizzle with oil and season. Toss well, spread evenly and roast for 35 to 40 minutes. Remove and cool.
    3. Peel and finely chop the onion and garlic, pick the sage leaves and roughly chop the chestnuts. Finely grate the Parmesan.
    4. Add a drizzle of oil to a pan and place over a medium heat. Fry the onions for 10 minutes, until soft, then add the garlic, sage and chestnuts. Continue to fry for 3 to 4 minutes, then add to a large bowl.
    5. Remove the skin from the squash and mash the flesh together with the Parmesan, then season.
    6. Dust a clean surface with flour and roll your pastry into a 30cm x 45cm rectangle, about 5mm thick and cut into two equal pieces.
    7. Beat the egg, then brush the longer side of each piece of pastry with the egg. Place your filling down the centre, then fold the pastry over, using egg to seal the edges (press down with a fork).
    8. Cut each into 8 equal-sized pieces and place on a lined baking tray.
    9. Brush with the egg and bake for 20 to 25 minutes until crisp and golden.

Nutrition Facts : Calories 192 calories, FatContent 11 g fat, SaturatedFatContent 4.2 g saturated fat, ProteinContent 5.5 g protein, CarbohydrateContent 19.2 g carbohydrate, SugarContent 4.7 g sugar, SodiumContent 0.7 g salt, FiberContent 2 g fibre

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