SAGE DRESSING
Steps:
- Preheat the oven to 325 degrees F.
- Toast the bread cubes on baking sheets for about 25 minutes, stirring once or twice, until lightly brown and crisp. Transfer them to a large bowl.
- Butter a 9 by 13-inch baking dish and set aside.
- Brush the leeks and mushrooms with oil and grill over medium heat until tender. Slice the white and pale green part of the leek and add them along with the mushrooms to the croutons. Warm 6 tablespoons of butter in a skillet and stir in the celery. Saute until soft, about 7 minutes. Add the sage, thyme, salt, and pepper. Stir to combine and scrape into the bowl of croutons. Add the stock 1 cup at a time until the bread is very moist but not soupy. Cover and refrigerate the dressing until ready to use.
- Turn the oven up to 425 degrees F.
- Taste and adjust the seasoning of the dressing. Whisk the eggs and baking powder together and incorporate into the dressing. Spoon the dressing into the prepared baking dish and cover. Transfer to the oven and bake for 25 minutes. Uncover and continue baking 15 to 20 additional minutes, or until lightly browned and crusty on top.
- Garnish with the herb sprigs and serve the dressing hot.
GRANDMA STOLL'S MOIST DRESSING
Provided by Nathalie Dupree
Categories Bread Onion turkey Side Bake Thanksgiving Stuffing/Dressing Celery Fall Parsley Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Grease a 9x13x2-inch ovenproof serving dish or spray with nonstick spray.
- Put the turkey giblets in a medium pot, add 1 1/2 cups broth, place over high heat, and bring to the boil. Reduce the heat and simmer, uncovered, for 1 to 1 1/2 hours, adding water if the liquid boils out. Strain and reserve the broth. Coarsely chop the giblets, removing any bones or extra fat. You should have about 1 cup giblets.
- In a large bowl, mix together the turkey giblets and the bread. In a large skillet on medium-high heat, heat the butter until it sings (is foamy). Add the onions and celery and cook until soft, about 5 minutes. Pour into the bread mixture. Stir in the poultry seasoning, parsley, salt, and pepper, and enough reserved giblet broth to moisten the mixture, adding plain broth, if necessary, so that you are using about 1 1/2 to 2 1/2 cups all together. Toss thoroughly and pour the dressing into the prepared dish. Bake 30 minutes, adding more stock as needed to keep the dressing moist.
- The dressing can be refrigerated up to 3 days or frozen for up to 3 months. Let it defrost in the refrigerator overnight, cover with foil, and reheat at 350°F. for 30 minutes.
MAMA MAC'S VERY MOIST SAGE DRESSING
This is a wonderfully moist and very flavorful dressing that goes great served with poultry. Compliments of Buddha's mom. :)
Provided by 2Bleu
Categories < 60 Mins
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F Mix all ingredients and place into greased 9x13 pan. (it will be liquidy but it will bake down).
- Bake for 35-40 minutes until browned. Great served with roast chicken.
MAMA'S CORNBREAD AND SAUSAGE TURKEY DRESSING
This is a delicious turkey dressing bursting with the flavors of sausage, onions, garlic, and parsley, and is irresistible for a Thanksgiving feast!
Provided by BASHFUL_QT
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Prepare the cornbread according to package instructions. Once cornbread is cooled, crumble it into a large bowl. Stir in the bread crumbs.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large pot, saute sausage in margarine with the onion, garlic, green bell pepper and celery until tender. Stir parsley, poultry seasoning, sage and salt into the mixture. Pour broth, eggs and cornbread/breadcrumbs into the mixture; mix until the ingredients stick together easily. Transfer to a 9x13 inch pan.
- Bake covered in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.
Nutrition Facts : Calories 699.9 calories, Carbohydrate 85.4 g, Cholesterol 63.8 mg, Fat 31.1 g, Fiber 3.9 g, Protein 19.2 g, SaturatedFat 8.4 g, Sodium 2014.8 mg, Sugar 12.1 g
MAMA'S COLESLAW DRESSING
Make and share this Mama's Coleslaw Dressing recipe from Food.com.
Provided by CookbookCarrie
Categories Salad Dressings
Time 5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix everything together and pour over your cabbage mixture.
SAGE DRESSING
This moist, hearty sage stuffing is nicely seasoned with sausage and fresh mushrooms. Sometimes I use it to stuff my Thanksgiving turkey and other times I bake it separately. -Betty Kay Sitzman, Wray, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to at 350°. Grease a 11x7-in. baking dish; set aside. , In a large skillet over medium heat, cook the sausage, celery, onion and mushrooms in oil until meat is no longer pink; drain if necessary. In a large bowl, combine the remaining ingredients; add sausage mixture and toss to coat., Transfer mixture to prepared dish. Cover and bake 30 minutes. Uncover; bake until lightly browned, 10-15 minutes longer.
Nutrition Facts : Calories 339 calories, Fat 23g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 675mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.
CLASSIC SIMPLE STUFFING
So simple to make, this classic stuffing for Thanksgiving is moist and flavorful with lots of toasty goodness around the edges. It's the perfect accompaniment to roasted turkey, chicken, or pork. Don't forget the gravy!
Provided by NicoleMcmom
Categories Bread Stuffing and Dressing
Time 2h
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place bread cubes in a single layer on a rimmed baking sheet.
- Bake in the preheated oven for 10 to 12 minutes, stirring halfway through.
- Remove from the oven and let cool. Increase oven temperature to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Melt butter in a large skillet over medium-high heat. Add onion and celery and cook, stirring often, until onion is translucent and beginning to brown, about 7 minutes. Stir in salt, poultry seasoning, and pepper and remove from the heat.
- Whisk together stock, eggs, parsley, and rosemary in a large bowl. Add cooled bread cubes and onion mixture; stir until very well combined. Pour mixture into the prepared baking dish and cover with foil.
- Bake for 45 minutes. Uncover and bake until golden brown and lightly toasted on top, 20 to 25 more minutes.
- Garnish with remaining parsley.
Nutrition Facts : Calories 282 calories, Carbohydrate 28.7 g, Cholesterol 74 mg, Fat 15.8 g, Fiber 1.9 g, Protein 7.3 g, SaturatedFat 9.4 g, Sodium 844.5 mg
TRADITIONAL SAGE DRESSING
This is a very basic typical stuffing. The sage complements the turkey exceedingly well. It is a down and dirty no frills bread stuffing.
Provided by submrnfamily
Categories Low Protein
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Saute the onions and celery in 4 tablespoons butter until soft.
- In a large bowl, toss the dried bread, sage, parsley, salt, and pepper.
- Add the onion mixture along with the remaining melted butter to the bread mixture.
- Beat the egg and add to the mixture.
- Toss until well mixed.
- Add the broth slowly while tossing mixture to moisten thoroughly, making sure to not make the stuffing soupy.
- Stuff the turkey or bake alongside in a greased casserole, in a 325 degree oven for 30 minutes.
Nutrition Facts : Calories 523.5, Fat 34.6, SaturatedFat 20.5, Cholesterol 112.3, Sodium 920.9, Carbohydrate 45, Fiber 4.9, Sugar 7.6, Protein 9.8
SUPER MAC
This is a lower fat, lower gluten macaroni and cheese comfort dish.
Provided by MrsB
Categories Baked Macaroni and Cheese
Time 1h4m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish.
- Melt coconut oil in a small saucepan. Add panko and toss until toasted, about 5 minutes. Cool to room temperature; stir in pecorino cheese.
- Bring a large pot of salted water to a boil. Cut 3 cups of small florets from cauliflower head. Cut remaining cauliflower, including stem, into 2-inch pieces. Boil 2-inch cauliflower pieces and carrots until very tender, 10 to 12 minutes. Strain, reserving water.
- Place broth, Gruyere cheese, Neufchatel cheese, Dijon mustard, salt, and hot pepper sauce in the bowl of a food processor. Add cooked cauliflower and carrots; puree until smooth and creamy.
- Return water to a boil in a large pot. Add pasta; boil for 3 minutes. Add cauliflower florets; boil for 1 minute more. Strain pasta and cauliflower, return to pot, and stir in cauliflower and cheese mixture. Spread pasta mixture in prepared baking dish; top with shredded Cheddar cheese and the panko mixture.
- Bake in preheated oven until golden brown and bubbly, 30 to 35 minutes.
Nutrition Facts : Calories 291.7 calories, Carbohydrate 35.1 g, Cholesterol 35.6 mg, Fat 12.3 g, Fiber 3.3 g, Protein 12.9 g, SaturatedFat 7.3 g, Sodium 513.6 mg, Sugar 3.8 g
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