Sage Dressing Stuffing Recipes

SAGE DRESSING

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.

CLASSIC SAGE AND SAUSAGE STUFFING (DRESSING) RECIPE

Steps:

• Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F (135°C). Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven temperature to 350°F (180°C).
• In a large Dutch oven, melt butter over medium-high heat until foaming subsides (do not allow butter to brown), about 2 minutes. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.
• Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.
• Use part of stuffing to stuff turkey, if desired (see note). To cook remaining stuffing, transfer to a buttered 9- by 13-inch rectangular baking dish (or 10- by 14-inch oval dish), cover tightly with aluminum foil, and bake until an instant-read thermometer reads 150°F (66°C) when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, 15 to 20 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and serve.

SAGE STUFFING

Steps:

• Preheat oven to 400°F with rack in lower third. Butter a 11/2-qt shallow baking dish or gratin dish.
• Cook onion and celery in 6 tablespoon butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a large heavy skillet over medium heat, stirring occasionally, until softened, 8 to 10 minutes. Transfer to a bowl and toss with bread cubes, celery leaves, and sage, then cool 5 minutes. Whisk together stock and egg (if stock is hot, gradually whisk into egg), then toss with bread mixture until absorbed. Transfer to baking dish and dot top with remaining tablespoon butter.
• Bake, covered with foil, 30 minutes, then uncover and bake until top is golden, about 10 minutes more.

BREAD STUFFING WITH SAGE

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.

SIMPLE SAGE DRESSING/STUFFING

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.

TRADITIONAL SAGE DRESSING

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.

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.

APPLE SAGE STUFFING

Steps:

• In a large pan, melt butter on med-high heat.
• Saute onion, celery, garlic and apple.
• Add sage, pinch of nutmeg and the bread cubes.
• Reduce heat to medium.
• Add stock and fresh herbs.
• Season and taste.
• Remove from heat; place in an oven-proof roasting pan.
• Bake in a 350 degree oven for 30 minutes.

SAGE AND ONION STUFFING

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.