CRISPY POTATO STACKS WITH FRESH SAGE RECIPE | EATINGWELL
These little cute stacks are everything you want in a potato side dish: tender in the middle, devilishly crispy on the outside, and seasoned with sage and butter throughout. For best results, use a mandoline to slice the potatoes extra-thin.
Provided by Mary-Frances Heck
Categories Gluten-Free Thanksgiving Side Dish Recipes
Total Time 1 hours 25 minutes
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F. Place butter in a metal 9-by-13-inch baking pan and set in the oven while it preheats until the butter has melted.
- Meanwhile, trim both ends from potatoes (discard or save for another use); very thinly slice the potatoes with a mandoline (1/16-inch or thinner).
- Coat the pan with the butter, then pour the excess into a large bowl. Add chopped sage, salt and pepper and mix well. Add the potato slices and mix with your hands until evenly coated.
- Place 12 potato slices in the prepared baking dish, about 1 inch apart. Place one whole sage leaf on each slice. Then, using slices that are as close to the same size as possible, gather the remaining potatoes into 12 stacks, about 2 inches tall, and place a stack on each sage-topped potato slice.
- Bake the stacks until crispy and the potatoes are very tender, 1 to 1 1/4 hours. To serve, run a metal spatula under each stack and gently flip over so the sage leaf is visible.
Nutrition Facts : Calories 101 calories, CarbohydrateContent 15.2 g, CholesterolContent 10.2 mg, FatContent 4 g, FiberContent 1.6 g, ProteinContent 1.9 g, SaturatedFatContent 2.4 g, SodiumContent 177.6 mg, SugarContent 1.2 g
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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