Old Fashioned Sage Stuffing Recipes

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OLD FASHIONED STUFFING



Old Fashioned Stuffing image

This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.

Provided by LYNN BECKER

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time P1DT1h15m

Yield 24

Number Of Ingredients 9

30 slices white bread, lightly toasted
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
2 cups chicken broth
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste

Steps:

  • Allow the toasted bread to sit approximately 24 hours, until hard.
  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  • Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
  • Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
  • Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
  • Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 16.7 g, Cholesterol 18 mg, Fat 2.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1 g, Sodium 228.4 mg, Sugar 1.7 g

OLD-FASHIONED SAGE STUFFING



Old-Fashioned Sage Stuffing image

This recipe is from "Not Your Mother's Slow Cooker Cookbook". It is good for those who fear making traditional stuffing. You may add more or less chicken broth depending on whether you like really moist stuffing or a drier stuffing. It is a versatile recipe.

Provided by quotFoodThe Way To

Categories     Thanksgiving

Time 6h25m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup unsalted butter or 1/2 cup olive oil
2 large yellow onions, minced
4 celery ribs, chopped
1 tart apples, peeled, cored, and chopped or 1 large carrot, peeled and chopped
1 loaf French bread, cut into small cubes
1 (7 ounce) package seasoned stuffing mix or 2 cups crumbled day-old cornbread
1/2 cup flat leaf parsley, chopped
1 1/2 teaspoons dried sage
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried marjoram
1 teaspoon salt
black pepper
1 large egg, beaten
1 1/2-1 3/4 cups turkey broth or 1 1/2-1 3/4 cups chicken broth, as needed
2 tablespoons unsalted butter, cut into pieces

Steps:

  • In a large skillet, heat the butter until melted over medium-high heat; Add the onions, celery, and apple and cook, stirring occasionally, until softened, about 5 minutes.
  • Put the bread and stuffing mix in a large bowl; Add the parsley, dried herbs, salt, and pepper and toss to combine.
  • Pour the sauteed vegetables over the bread cubes and mix together; Add the egg and enough of the broth, stirring, until the ingredients are evenly moistened. Taste to adjust the seasonings.
  • Coat the slow cooker with butter, olive oil, or nonstick cooking spray.
  • Pack the stuffing lightly into the cooker which allows for expansion as it heats up.
  • Dot with butter pieces and sprinkle with a few more tablespoons of chicken broth.
  • Cover and cook on HIGH for 1 hour.
  • Reduce the heat to LOW and cook until puffy and nicely brown around the edges, 4-5 hours.
  • NOTE: The dressing can sit in the coooker, covered, on KEEP WARM for 2-3 hours before serving.
  • Serve hot right out of the crock if you wish.
  • FACTS: A 1-lb. loaf of bread will yield about 6 cups of cubed bread, 1 1/2-lb.=10 cups, 2-lb.=12 cups.
  • White bread will give a lighter textured stuffing than whole wheat or whole grain.
  • You will serve about 1/2 to 1 cup of stuffing per person.

Nutrition Facts : Calories 557, Fat 23.6, SaturatedFat 13.2, Cholesterol 86.4, Sodium 1414.3, Carbohydrate 74.3, Fiber 5.4, Sugar 8.1, Protein 12.5

CLASSIC SAUSAGE STUFFING



Classic Sausage Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 11

1 stick unsalted butter, plus more for the dish
1 pound loose breakfast sausage (or use links and remove the casings)
2 onions, chopped
4 stalks celery, chopped
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
2 1/2 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
2 large eggs
1/2 cup chopped fresh parsley
16 cups stale 1/2-inch country white bread cubes (about 2 pounds)

Steps:

  • Preheat the oven to 350˚. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat.
  • Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
  • Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.

SAGE AND ONION STUFFING



Sage and Onion Stuffing image

Make and share this Sage and Onion Stuffing recipe from Food.com.

Provided by CoffeeMom

Categories     Thanksgiving

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 5

2 medium onions
4 fresh sage leaves or 1/4 teaspoon dried sage
2 cups soft breadcrumbs
2 ounces butter
salt and pepper

Steps:

  • Dice onions.
  • Put them in a pan with just enough water to cover them and parboil.
  • Chop the fesh sage finely, if using.
  • Drain the onions.
  • Mix fresh or powdered sage and oninons in a bowl with the bread crumbs.
  • Melt butter, add to stuffing, and season to taste.
  • Stuff the bird of your choice or cook at 350 degrees for 35-45 minutes in a well greased pan.

Nutrition Facts : Calories 122.3, Fat 8.2, SaturatedFat 5, Cholesterol 20.3, Sodium 145.6, Carbohydrate 11, Fiber 1, Sugar 2.2, Protein 1.6

GRANNY'S OLD-FASHIONED BREAD AND SAGE DRESSING



Granny's Old-Fashioned Bread and Sage Dressing image

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Number Of Ingredients 10

¼ cup margarine
5 celery ribs with leaves, chopped
1 medium onion, chopped
1 teaspoon crushed dried thyme
½ to 1 teaspoon crushed dried sage
1 teaspoon salt (optional)
¼ teaspoon freshly ground pepper
2 1- pound loaves sliced, white bread
¼ cup chopped parsley
2 ½ to 3 cups canned chicken broth

Steps:

  • Preheat oven to 325°F. Melt margarine in a large nonstick skillet. Add celery and onion. Sauté until vegetables are very tender, about 10 minutes. Stir in thyme, sage, salt (optional), and pepper. Set aside.
  • Meanwhile, place bread slices on a baking sheet and lightly toast on both sides, about 10 minutes per side (or you can use the toaster). Break bread into bite-size pieces. Mix in vegetable mixture and parsley. (At this point, stuffing can be made one day ahead, placed in a self-sealing container, and refrigerated.)
  • In a medium saucepan, heat broth to a simmer. Place dressing mixture in a large mixing bowl. Add hot broth and stir until bread is evenly moistened, starting with 2½ cups broth and adding additional broth to reach desired consistency. Transfer mixture to a shallow baking dish. Cover with foil and bake for 30 minutes. Uncover and continue to bake until lightly browned, another 15 to 20 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BREAD STUFFING WITH SAGE



Bread Stuffing with Sage 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     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 45m

Number Of Ingredients 9

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, Fat 14 g, Fiber 3 g, Protein 14 g

OLD FASHIONED GIBLET STUFFING



Old Fashioned Giblet Stuffing image

If you like an old fashioned stuffing, then this one's for you.

Provided by BURPS

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time 50m

Yield 8

Number Of Ingredients 8

½ cup butter
1 sack giblets from one turkey
1 cup diced celery
½ cup chopped onion
salt and pepper to taste
1 teaspoon poultry seasoning
8 cups dry bread cubes
1 cup chicken broth

Steps:

  • Chop giblets and cook in butter in a medium skillet over medium heat, 2 minutes. Stir in celery and onion and cook until tender, but not brown. Remove from heat and stir in salt, pepper and poultry seasoning.
  • Place bread crumbs in a large bowl. Toss with giblet mixture and enough broth to lightly moisten the bread. Use stuffing to stuff an 18 pound turkey, or bake separately, in a 2 quart dish, covered, 40 to 45 minutes in a 375 degree F (190 degree C) oven.

Nutrition Facts : Calories 243.3 calories, Carbohydrate 20 g, Cholesterol 117.1 mg, Fat 14.1 g, Fiber 1.2 g, Protein 9.1 g, SaturatedFat 7.9 g, Sodium 478.9 mg, Sugar 2.4 g

SAGE DRESSING



Sage Dressing image

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

1/2 pound bulk pork sausage
2 celery ribs, chopped
1 medium onion, chopped
1 cup sliced fresh mushrooms
2 teaspoons canola oil
6 cups cubed day-old bread
1/2 cup slivered almonds, toasted
1/2 cup chicken broth
1/4 cup butter, melted
1/4 cup minced fresh parsley
1/4 cup egg substitute
2 teaspoons rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper

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.

SAGE AND ONION STUFFING



Sage and onion stuffing image

Complete a roast dinner with sage and onion stuffing. Make it even easier by packing the mixture into a small baking dish instead of rolling into balls

Provided by Esther Clark

Categories     Side dish

Time 55m

Yield Makes 12 balls (serves 4)

Number Of Ingredients 8

1 tbsp butter
1 tbsp oil
1 large onion , finely chopped
1 bay leaf
1 garlic clove , crushed
1½ tbsp dried or fresh sage , finely chopped
180g fresh breadcrumbs
1 large egg , lightly beaten

Steps:

  • Heat the butter and oil in a frying pan. Fry the onion, bay and a pinch of salt gently for 15 mins over a low heat until the onions are softened and translucent. Add the garlic and sage and fry for 1 min. Leave to cool for 10 mins.
  • Heat the oven to 180C/160C fan/gas 4. Stir the breadcrumbs and beaten egg through the onion mixture. Season to taste. Divide into 12 balls, weighing for accuracy, if you like. Bake on a flat baking sheet lined with parchment for 25-30 mins or until golden brown. Serve as part of a roast dinner.

Nutrition Facts : Calories 214 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium

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