Garden Fresh Sage Stuffng Recipes

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.

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.

Steps:

• Cut bread slices into cubes and toast in 350 degree F oven for about 20 minutes or till browned as desired. Preheat oven to 350 degrees F.
• Roll the fresh sage leaves together then cut into thin ribbons using a sharp knife. See picture, this technique is called chiffonade.
• Melt the butter in a large skillet, add the chopped vegetables and shredded sage leaves, and cook until transparent about 10 minutes. These veggies were cut into large chunks for the food processor.
• Remove croutons from oven and add to a large bowl along with salad croutons. PLEASE NOTE: after combining all of the ingredients together I needed extra bread cubes, hence the addition of the salad croutons. Use less liquid if you prefer not adding the salad croutons. Add chopped chive over the toasted bread cubes.
• Add the sautéed vegetables to the large bowl with toasted bread cubes. Then stir till blended together. Now pour in the chicken or turkey broth and stir till mixed.
• Combine the creamed soups with the eggs and other spices, stir till well blended together, & pour over stuffing mixture, taste if desired and add additional spices if needed.
• Pour Stuffing into a greased 9X12 casserole dish or pan, and bake in preheated 350 degree F. oven for 30 to 45 minutes or until piping hot & lightly browned on top.