THE BEST SAGE AND ONION STUFFING - CLASSIC STUFFING RECIPE
The BEST stuffing recipe! This is a classic! A traditional sage and onion stuffing that is super simple to make. Learn how to make your stuffing (or dressing) from scratch using real bread, perfect for serving with your turkey or chicken. It is so easy to make this sage and onion stuffing, and the taste will take you right back to your childhood! This is the homemade stuffing our grandmas served and its GOOD! The perfect recipe for Christmas and Thanksgiving. (Plus it can be made vegetarian)
Provided by Claire | Sprinkle and Sprouts
Categories Side
Time 1h10m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 258 kcal, Carbohydrate 23 g, Protein 5 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 58 mg, Sodium 734 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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
HOMEMADE BREAD STUFFING
This is a recipe that I have used for years, but with my own little tweaks added to it. Loved by all every time we make it. We usually double this recipe.
Provided by Mary Guilds
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 1h25m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium-high heat until; saute onion and celery in hot butter until onion is soft, 5 to 10 minutes.
- Put bread cubes in a large bowl. Season bread with salt, sage, thyme, poultry seasoning, and black pepper. Add onion mixture to bread cubes; stir. Pour bread mixture into a large casserole dish and cover the dish with aluminum foil.
- Bake in the preheated oven until golden and hot, about 1 hour.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 11.2 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 7.4 g, Sodium 515.9 mg, Sugar 1.4 g
CLASSIC BREAD STUFFING WITH SAGE AND THYME (AMERICA'S TEST KITCH
This is an excellent traditional stuffing (we call it dressing here in teh mid-west) from America's Test Kitchen Family Cookbook. It was a huge hit at Thankstiving! I baked half in a small casserole and used half to stuff two turkey breasts. Next year I will make at least 1 1/2 batches, because my guests asked for more! I made this the day before, and refridgerated until I was ready to bake on Thanksgiving day. It turned out great!
Provided by CindyMarie
Categories Grains
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Adjust an oven rack to the middle position and preheat oven to 400.
- Melt butter in a 12-inch skillet over medium-high heat. Add the celery and onions and cook until softened, about 10 minutes. Stir in the parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute.
- Transfer to a very large bowl. Add the dried, cooled bread, broth, eggs, salt, and pepper to the vegetables and toss to combine.
- Turn the mixture into a buttered 10 x 15-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Let cool for 10 minutes before serving.
Nutrition Facts : Calories 457.1, Fat 17.6, SaturatedFat 8.8, Cholesterol 101, Sodium 1230, Carbohydrate 61.7, Fiber 3.5, Sugar 6.2, Protein 13.3
BREAD STUFFING 101
Steps:
- In a large skillet, melt the butter over medium heat. Add the onion and celery. Cook, stirring often, until the onion is golden, about 10 minutes.
- Scrape the vegetables and butter into a large bowl. Add the stuffing and parsley. Stir in enough of the stock to moisten the stuffing, about 2 1/2 cups. Season with the poultry seasoning, if desired, and salt and pepper to taste. Use to stuff turkey, or place in a buttered baking dish, drizzle with an additional 1/2 cup stock, cover, and a bake as a side dish.
BREAD SAGE STUFFING
Make and share this Bread Sage Stuffing recipe from Food.com.
Provided by daisygrl64
Categories < 15 Mins
Time 10m
Yield 9 cups
Number Of Ingredients 8
Steps:
- in large bowl stir together all ingredients.
- use to stuff 12-14 lb turkey.
- Variations:.
- Oyster Stuffing-add 2 cups oyster, drained and rinsed. reduce salt to 1/2 teaspoon.
- Raisin Nut Stuffing-add 1 cup whole pecans or walnuts and 1 cup raisins.
- Tip: prepare half of the recipe to stuff a 4-5 lb roasting chicken, duck or goose.
Nutrition Facts : Calories 147.4, Fat 10.9, SaturatedFat 6.6, Cholesterol 27.1, Sodium 498.1, Carbohydrate 11.1, Fiber 1.1, Sugar 2.2, Protein 1.9
CLASSIC BREAD STUFFING WITH ONIONS, CELERY, AND HERBS
Make and share this Classic Bread Stuffing With Onions, Celery, and Herbs recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h45m
Yield 10 cups
Number Of Ingredients 10
Steps:
- In a big skillet, melt the butter over medium heat; add in onions, celery, and celery leaves.
- Cook, stirring often, until the onions are golden, about 8 minutes.
- Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
- Gradually stir in about 1 ½ cups of broth, until the stuffing is evenly moistened but not soggy.
- Transfer stuffing to a lightly buttered casserole dish; drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30-45 minutes (if you like crusty stuffing, remove foil the last 15 minutes of baking).
APPLE SAGE STUFFING
Make and share this Apple Sage Stuffing recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Apple
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a large pan, melt butter on med-high heat.
- Saute onion, celery, garlic and apple.
- Add sage, pinch of nutmeg and the bread cubes.
- Reduce heat to medium.
- Add stock and fresh herbs.
- Season and taste.
- Remove from heat; place in an oven-proof roasting pan.
- Bake in a 350 degree oven for 30 minutes.
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.
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
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