USING FRESH SAGE IN STUFFING RECIPES

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SIMPLE SAGE DRESSING/STUFFING RECIPE - FOOD.COM



Simple Sage Dressing/Stuffing Recipe - Food.com image

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

12 cups day old bread, cut into 1/2-inch cubes
butter, for sauteing
2 cups celery & leaves, minced
1 large yellow onion, diced small
1 -2 egg, lightly beaten
1 tablespoon dried sage or 3 teaspoons finely minced fresh sage, to taste
1 teaspoon poultry seasoning, to taste
1/2 teaspoon salt-free garlic powder
salt, to taste
white pepper, to taste
fresh salt-free turkey broth, warm but not too hot

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

CLASSIC FRESH SAGE STUFFING | PARENTS



Classic Fresh Sage Stuffing | Parents image

Provided by Parents

Categories     Food & Recipes

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Number Of Ingredients 9

8 tablespoons butter
8 cups toasted bread cubes
3 tablespoons chopped sage
½ cup chopped parsley
1 teaspoon salt
½ teaspoon pepper
1?½ cups chicken broth
1?½ cups finely chopped onion
1?½ cups finely chopped celery

Steps:

  • Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick spray.
  • Heat 2 tablespoons butter in a large skillet. Add onion and celery; cook until softened, 5 minutes.
  • Mix toasted bread cubes, chopped sage, chopped parsley, salt and pepper in large bowl. Add onion mixture and 6 tbsp melted butter. Add chicken broth, a little at a time, tossing. Add only enough to moisten; too much will make stuffing mushy.
  • Bake at 350 degrees F in prepared dish, covered, 30 minutes. Uncover. Bake for 15 minutes or until browned.

Nutrition Facts : Calories 243 calories, CarbohydrateContent 27 g, CholesterolContent 31 mg, FatContent 13 g, ProteinContent 5 g, SaturatedFatContent 7 g, SodiumContent 649 mg

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