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.
GRANNY'S OLD-FASHIONED BREAD AND SAGE DRESSING
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
BAKED ELK HEART WITH SAGE DRESSING
Number Of Ingredients 6
Steps:
- Soak elk heart overnight in cold water. Simmer in large kettle for 1 to 1 1/2 hours. Season broth to taste with garlic powder, pepper and bay leaves, plus 1 small diced onion may be used. Pour off and retain all but about 1/2 cups of broth.In large bowl, combine dressing ingredients or 2 boxes prepared dressing mix, plus 1 tsp sage. Heat to boiling the stock poured off heart and add margarine. Use just enough broth to thoroughly moisten dressing. Spoon dressing around heart in a baking dish or DO and bake for 1 1/2 - 2 hours at 350°F. When done, slice heart 1/4-inch to 1/2-inch thick and serve hot. (Leftovers make good sandwiches.)A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Meat in Camp
Nutrition Facts : Nutritional Facts Serves
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
STUFFED BAKED HEART
Make and share this Stuffed Baked Heart recipe from Food.com.
Provided by Derf2440
Categories Stew
Time 7h30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Tie the heart with string.
- Place it on a rack in an oven proof dish.
- Place in bottom of the dish the stock or diluted tomato soup.
- Place over the heart the bacon strips.
- Cover the dish closely and bake the heart in a moderate oven 325°F until tender, sometimes if beef, a matter of 3-5 hours, if veal about 2 hours.
- Remove heart to a plate and cool it slightly.
- Heat, then fill the cavity with 1 1/2 cups bread dressing or rice dressing.
- Sprinkle the heart with paprika.
- Return it briefly to hot oven 400°F or place it under a broiler to reheat.
- The drippings may be thickened with flour to make gravy.
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.
STUFFED HEART
I use this for venison, it is really good if you arent fussy about innards. Almost just like a roast. Please make sure you dont use baler twine treated with linseed oil in error of cooking twine. I did that once and ruined the whole meal.
Provided by Tara1183
Categories Deer
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash heart and trim fat, sprinkle inside with salt and pepper.
- Fry bacon until almost crispy, add bread crumbs, celery, onion, egg, 1/2 tsp salt, thyms, sage and 1/2 tsp pepper.
- Stuff heart and tie with cooking string or secure with skewers.
- Place in small roasting pan, cover with broth and add bay leaf.
- Cover and bake at 325 for 2 1/2 hours.
- Can be done in a crock pot for 9 hours on low.
DUTCH CHINESE CASSEROLE
Number Of Ingredients 11
Steps:
- Brown meat and add stuff in order except dry noodles. Bake 1 hour. Last 15-20 minutes, add dry noodles.Spiced with More Tall Tales - Meats
Nutrition Facts : Nutritional Facts Serves
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