SIMPLE SAGE DRESSING/STUFFING
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
Provided by COOKGIRl
Categories Vegetable
Time 1h5m
Yield 12 cups
Number Of Ingredients 11
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.
SAGE STUFFING
Provided by Ruth Cousineau
Categories Side Bake Thanksgiving Quick & Easy Dinner Stuffing/Dressing Family Reunion Sage Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 8
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
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
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
TRIPLE-NUT ROAST & SAGE STUFFING
Make this stuffing ahead for a versatile addition to your Christmas spread. It serves a double duty as a vegetarian main and special side dish for turkey
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 1h45m
Number Of Ingredients 15
Steps:
- Generously butter a 900g loaf tin and set aside. Melt the butter in a non-stick frying pan over a medium heat until sizzling, then cook the parsnips and onion for 10 mins until soft and golden. Scatter in the spices and garlic, and cook for another 5 mins. While the parsnip mixture is cooking, tip the hazelnuts into a bowl with most of the cranberries and pistachios (reserving some for the topping), the chestnuts, chopped herbs, lemon zest, juice and breadcrumbs, and season well.
- Add the cooked parsnip mixture to the bowl and scrunch everything together using your hands until combined. Mix in the beaten egg using a wooden spoon, then pack the mixture into the prepared loaf tin. Press the reserved cranberries and pistachios into the top. The unbaked stuffing will keep covered in the fridge for up to two days or frozen for three months. Defrost in the fridge overnight before baking.
- Heat the oven to 190C/170C fan/gas 5. Bake the stuffing for 1 hr until golden on top, then remove from the oven and leave to rest for 10 mins. While the stuffing bakes, heat a small knob of butter in a frying pan over a medium-low heat and fry the whole sage leaves for 1 min until crisp. Remove to a sheet of kitchen paper using a slotted spoon.
- When the stuffing is baked, turn out onto a serving plate or board, scatter with the crisp sage leaves, then slice and serve. If serving as a vegetarian main course, cut into thick slices and fry in a little butter until crisp on both sides, then serve with our vegan gravy (see below).
Nutrition Facts : Calories 239 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
ROASTED GARLIC, SAGE, AND SAUSAGE STUFFING
This stuffing is a great stuffing to serve alongside a Deep Fried Turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Butter a 9-by-13-inch baking dish; set aside. In a large bowl, combine cornbread and rice, and set aside. In a large skillet, melt 5 tablespoons butter over medium-high heat. Add carrots, and saute until they begin to soften, about 2 minutes. Add onion and celery, and saute until onions are translucent, 8 to 10 minutes. Add green pepper, and saute 1 minute. Combine vegetables and cornbread mixture.
- In same skillet, saute sausage over medium heat, stirring frequently with a wooden spoon to break up large pieces, until browned and cooked through, about 8 minutes. Remove sausage with slotted spoon; mix with cornbread mixture, along with poultry seasoning, sage, salt, and pepper. Discard rendered fat from skillet. Add stock, 1 cup at a time; mix. (You may not need all stock.) Stuffing should be well moistened.
- Squeeze garlic from skins; mix gently into cornbread mixture; keep them whole. Season with salt and pepper. Transfer to prepared baking dish. Melt remaining 4 tablespoons butter; drizzle over top of stuffing. Bake until top is golden and stuffing is heated through, 45 to 50 minutes. To reheat, bring to room temperature, and cover; bake at 350 degrees for 20 minutes. Remove cover; bake until heated through, about 10 minutes more.
VEGAN STUFFING
Make these red onion, lentil and sage stuffing balls for a welcome addition to any festive feast. Linseeds, pecans, hazelnuts and pistachios pack in a classic crunch
Provided by Good Food team
Categories Side dish
Time 50m
Yield Makes 16
Number Of Ingredients 8
Steps:
- Put the linseeds in a small bowl and mix with 2 tbsp water, then set aside for 5-10 mins until the water thickens to a gluey consistency. Meanwhile, put the onion in a food processor and whizz until finely chopped. Heat the oil in a frying pan, tip in the onion and cook for 5 mins until softened.
- Tip the nuts into the food processor and whizz until coarsely chopped. Sprinkle 3 tbsp of the nuts over a plate and set aside. Add the lentils, breadcrumbs, sage, apple, soaked linseeds (plus any liquid in the bowl), chopped onions and plenty of seasoning to the processor. Pulse to blend the mixture until just combined - don't chop too finely or the stuffing will lose its nice nutty texture.
- Oil and line a baking tray with foil. Remove the blade from the processor and oil your hands. Scoop out walnut-sized chunks of stuffing, roll into balls, then roll on the plate of chopped nuts to coat. Place on the prepared baking tray. Can be covered with cling film and chilled for up to two days or frozen for two months.
- Heat oven to 200C/180C fan/gas 6. Unwrap (if chilled) and bake for 25-30 mins until the nuts are a little darker and the balls have firmed up slightly - they will be softer than traditional stuffing balls but will firm up after a few mins cooling. If you're cooking from frozen, bake for 35-40 mins.
Nutrition Facts : Calories 123 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein
CLASSIC SAGE STUFFING
This recipe makes enough to stuff a 12-15 pound bird. To make in the oven, omit the water and add one 14 1/2 ounce can of chicken broth to the mixture. Place the stuffing into a buttered 3-quart casserole, cover and cook for 30 minutes at 325 degrees; uncover and cook another 20 minutes.
Provided by Jean R
Categories < 30 Mins
Time 20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot. Add the celery and onions, saute until they are almost tender.
- Add parsley, bread cubes, salt, sage, poultry seasoning and black pepper. Saute for 5 minutes, stirring regularly to ensure even cooking.
- Moisten with a little water or broth if you think the bread mixture is too dry.
- Stuff the thawed bird and roast it immediately - you don't want the stuffing to sit in a raw bird.
- Stuffing is done when it reaches 165 degrees.
Nutrition Facts : Calories 167.6, Fat 8.9, SaturatedFat 5.1, Cholesterol 20.3, Sodium 494.4, Carbohydrate 19.2, Fiber 1.2, Sugar 2.1, Protein 3
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