SAGE BREAD RECIPES

Name: Sausage & Sage Stuffing
Prep time: 15 min
Cook time: 20 min
Yield: 6 servings
Cuisine: Modern
Ingredients: 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

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

Ingredients

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.

COUNTRY BREAD AND SAGE DRESSING RECIPE | BOBBY FLAY | …

Country Bread and Sage Dressing Recipe | Bobby Flay | … image

Provided by Bobby Flay

Categories side-dish

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 pound hot Italian sausage, removed from casings
2 tablespoons unsalted butter, plus more for greasing dish
1 large red onion, finely diced
2 stalks celery, finely diced
1 large carrot, finely diced
4 cloves garlic, finely chopped
6 fresh sage leaves, chopped
1 large egg, slightly beaten
4 cups stale country bread, cut into 1-inch dice
Salt and freshly ground pepper
1 1/2 to 2 cups warm chicken stock

Steps:

Heat large saute pan over high heat. Add the sausage and cook until golden brown. Remove the sausage with a slotted spoon to a plate lined with paper towels. Add butter to the rendered fat in the pan, and then add the onions, celery and carrots and cook until soft. Add the garlic and cook for 1 minute. Remove the mixture from the heat and fold in the sage. Scrape the mixture into a large bowl and let cool slightly.
Preheat the oven to 425 degrees F.
When the vegetable mixture has cooled slightly, add the sausage to the bowl. Add the egg and bread and mix to coat. Add the chicken stock until the mixture is moist. Season with salt and pepper, to taste.
Butter a large baking dish and scrape the mixture into the dish. Bake for 25 to 30 minutes or until golden brown.

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