Simple Sage Dressingstuffing Recipes

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SAGE DRESSING

This moist, hearty sage stuffing is nicely seasoned with sausage and fresh mushrooms. Sometimes I use it to stuff my Thanksgiving turkey and other times I bake it separately. -Betty Kay Sitzman, Wray, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 14



Sage Dressing image

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.

Nutrition Facts : Calories 339 calories, Fat 23g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 675mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.

1/2 pound bulk pork sausage
2 celery ribs, chopped
1 medium onion, chopped
1 cup sliced fresh mushrooms
2 teaspoons canola oil
6 cups cubed day-old bread
1/2 cup slivered almonds, toasted
1/2 cup chicken broth
1/4 cup butter, melted
1/4 cup minced fresh parsley
1/4 cup egg substitute
2 teaspoons rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper

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



Bread Stuffing with Sage image

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

2 loaves sliced white sandwich bread (1 pound each), torn into bite-size pieces
1/4 cup (1/2 stick) butter, plus more for baking dish and foil
4 celery stalks, diced medium
1 large onion, diced medium
Coarse salt and ground pepper
2 teaspoons dried rubbed sage
1 teaspoon celery seed
3 eggs
3 1/2 cups (29 ounces) low-sodium chicken broth

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



Simple Sage Dressing/Stuffing image

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.

12 cups day old bread, cut into 1/2-inch cubes
butter, for sauteing
2 cups celery & leaves, minced
1 large yellow onion, diced small
1 -2 egg, lightly beaten
1 tablespoon dried sage or 3 teaspoons finely minced fresh sage, to taste
1 teaspoon poultry seasoning, to taste
1/2 teaspoon salt-free garlic powder
salt, to taste
white pepper, to taste
fresh salt-free turkey broth, warm but not too hot

CORNBREAD STUFFING

Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 10

Number Of Ingredients 8



Cornbread Stuffing image

Steps:

  • Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender. Remove from heat.
  • In large bowl, mix celery mixture and remaining ingredients. Spoon into baking dish.
  • Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot.

Nutrition Facts : ServingSize 1 Serving

1/2 cup butter or margarine
3 medium celery stalks, chopped (1 1/2 cups)
3/4 cup chopped onion
9 cups cubed (1/2 inch) cornbread or soft bread
1 1/2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves, crumbled
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/8 teaspoon pepper

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



Traditional Sage Dressing image

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

1 cup melted butter
1 cup minced fresh parsley
3 cups chopped onions
3 cups minced celery (stalks and leaves)
salt and black pepper, to taste
16 slices white bread, dried and broken into small pieces
1 egg
2 cups chicken broth
6 tablespoons minced fresh sage

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