SAGE BREAD STUFFING RECIPE RECIPES

Name: Bread Stuffing with Sage
Prep time: 20 min
Total time: 45 min
Ingredients: 2 loaves sliced white sandwich bread (1 pound each), torn into bite-size pieces; 1/4 cup (1/2 stick) butter, plus more for baking dish and foil; 4 celery stalks, diced medium; 1 large onion, diced medium; Coarse salt and ground pepper; 2 teaspoons dried rubbed sage; 1 teaspoon celery seed; 3 eggs; 3 1/2 cups (29 ounces) low-sodium chicken broth

BREAD STUFFING WITH SAGE RECIPE | MARTHA STEWART

Bread Stuffing with Sage Recipe | Martha Stewart image

This incredibly simple stuffing has a traditional flavor everyone will love. It's a wonderful complement to Salt and Pepper Turkey.

Provided by Martha Stewart

Categories Dinner Side Dishes

Total Time 45 minutes

Prep Time 20 minutes

Number Of Ingredients 9

Ingredients

2 loaves sliced white sandwich bread (1 pound each), torn into bite-size pieces
1/4 cup (1/2 stick) butter, plus more for baking dish and foil
4 celery stalks, diced medium
1 large onion, diced medium
Coarse salt and ground pepper
2 teaspoons dried rubbed sage
1 teaspoon celery seed
3 eggs
3 1/2 cups (29 ounces) low-sodium chicken broth

Steps:

Preheat oven to 350 degrees. On two rimmed baking sheets, arrange bread in a single layer. Bake until dry but not browned, about 14 minutes, tossing bread and rotating sheets halfway through. Transfer to a large bowl. (To store, let cool completely and keep in a resealable plastic bag at room temperature, up to 1 week.)
In a large skillet, melt butter over medium. Add celery and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables soften, about 8 minutes. Add sage and celery seed and cook 3 minutes more. Transfer to bowl with bread. In a separate bowl, whisk together eggs and broth. Add to bread mixture and toss to combine.
Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a buttered 9-by-13-inch baking dish. Cover with buttered foil; refrigerate until ready to bake. Bake at 350 degrees until warmed through, about 25 minutes.

Nutrition Facts : Calories 425 g, FatContent 14 g, FiberContent 3 g, ProteinContent 14 g

CLASSIC BREAD STUFFING WITH SAGE AND THYME (AMERICA'S TEST ...

Classic Bread Stuffing With Sage and Thyme (America's Test ... image

This is an excellent traditional stuffing (we call it dressing here in teh mid-west) from America's Test Kitchen Family Cookbook. It was a huge hit at Thankstiving! I baked half in a small casserole and used half to stuff two turkey breasts. Next year I will make at least 1 1/2 batches, because my guests asked for more! I made this the day before, and refridgerated until I was ready to bake on Thanksgiving day. It turned out great!

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 12-16 serving(s)

Number Of Ingredients 12

Ingredients

12 tablespoons unsalted butter
4 celery ribs, chopped fine
2 onions, minced
1/2 cup fresh parsley, minced
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
3 lbs white bread, cut into 1/2 inch cubes and dried
5 cups low sodium chicken broth
4 large eggs, lightly beaten
2 teaspoons salt
2 teaspoons pepper

Steps:

Adjust an oven rack to the middle position and preheat oven to 400.
Melt butter in a 12-inch skillet over medium-high heat. Add the celery and onions and cook until softened, about 10 minutes. Stir in the parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute.
Transfer to a very large bowl. Add the dried, cooled bread, broth, eggs, salt, and pepper to the vegetables and toss to combine.
Turn the mixture into a buttered 10 x 15-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Let cool for 10 minutes before serving.

Nutrition Facts : Calories 457.1, FatContent 17.6, SaturatedFatContent 8.8, CholesterolContent 101, SodiumContent 1230, CarbohydrateContent 61.7, FiberContent 3.5, SugarContent 6.2, ProteinContent 13.3

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