FRESH SAGE STUFFING RECIPES
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
FRESH SAGE-VEGETABLE STUFFING BY CHEF ERIC GREENSPAN ...
The secret to lightened up stuffing is to flip the ratio of vegetables to bread. Since everyone loves stuffing, you may want to double or triple this recipe - just adjust the size of the baking dish accordingly. Use your favorite type of bread, gluten-free or regular. You need four ounces total. If you want to vary the vegetables, no problem! Make sure whatever you use is cut a similar size so that all the vegetables roast in the same amount of time. Halved Brussels sprouts, chopped peppers, and butternut squash would all be tasty options.
Provided by WEIGHTWATCHERS.COM
Total Time 120 minutes
Prep Time 20 minutes
Cook Time 90 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven 375°F (or 400°F if you prefer your veggies with more browning). Place celery, cauliflower, carrots, and onion together on a baking tray; toss and coat with cooking spray. Roast, tossing a few times, until cauliflower is browned, approximately 45 minutes; let cool.
- Toast bread; crumble with your hands into a large mixing bowl. Add roasted vegetables, stock, eggs, sage, salt, and pepper; mix well. Spoon into a small baking dish (about 1 ½ quarts); bake until browned on top, approximately 40 minutes. Divide into 6 equal pieces; serve warm with optional fresh sage for garnish.
- Serving size: 1 piece
Nutrition Facts : Calories 53 kcal
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