Classic Sage Stuffing Recipes

THE BEST SAGE AND ONION STUFFING - CLASSIC STUFFING RECIPE

Steps:

• Preheat oven to 350ºF/170ºC.
• Peel and chop 1 onion.
• Finely chop 2 stalks of celery.
• Melt 1/2 cup of butter in a large skillet over medium-low heat.
• Add the onion, celery, and salt. Cook until the vegetables are tender but not colored (about 7-8 minutes).
• While the veg is cooking, mix one egg with 1 cup of cold broth, 1 tablespoon of chopped fresh sage, 1 teaspoon of dried ground sage, 1/2 teaspoon of dried parsley, 1/2 teaspoon of dried thyme, and 1/4 teaspoon of black pepper.
• Place the dry bread cubes into a large bowl and add the cooked onion mixture. Stir well to coat everything in butter.
• Tip the mixture into a casserole or oven dish.
• Pour the egg and broth mixture over and gently push the bread down into the mixture.
• Use the remaining cup of broth to pour over until all the bread is soaked; you may not need it all. (see note 4)
• Melt the remaining 2 tablespoons of butter and drizzle over the top of the stuffing.
• Cover with foil and bake for 35 minutes.
• Remove the foil and bake for a further 10-15 minutes until the top of golden.

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.

CLASSIC SAGE STUFFING

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.

CLASSIC SIMPLE STUFFING

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.

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.

CLASSIC THANKSGIVING DRESSING WITH PARSLEY, SAGE AND THYME

Steps:

• Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions. Heat oven to 400 degrees. Bake bread until golden, 12 to 15 minutes. Reduce heat to 350 degrees.
• Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil; bake until crusty, 10 minutes longer. Serve immediately.