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
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
COUNTRY BREAD
Provided by Food Network
Time 7h35m
Yield 2 loaves
Number Of Ingredients 4
Steps:
- The day before making the bread or early in the day, make the poolish (or biga) by placing 8 ounces of the flour, 7 ounces of room temperature water and the yeast in a large bowl and mixing it well with a wooden spoon. Cover the bowl with a kitchen towel and let it stand for 2 to 3 hours at room temperature or in the refrigerator overnight. The poolish should double in volume.
- Add 1 pound of the flour and 12 ounces of room temperature water to the poolish and mix together well with your hands. It will be very sticky. Cover the bowl with the kitchen towel and let rest for 30 minutes.
- Sprinkle the salt over the surface of the dough and then fold the dough onto itself several times until the salt is incorporated. Cover the bowl with the kitchen towel and let the dough rest for 1 hour.
- Cover your hands with flour and sprinkle flour around the outside edge of the dough. Fold the dough onto itself 6 to 8 times. Cover the bowl with the kitchen towel and let rest for 1 hour.
- Fold the dough onto itself 6 to 8 times, dust a board generously with flour and pour the dough out onto the board.
- Divide the dough into two equal parts and turn and form each part into a ball, stretching the dough to form a smooth top. Sprinkle flour heavily in 2 separate bowls (there should be enough flour to keep the dough from sticking) and turn each ball of dough upside down into a bowl. Sprinkle the top of each ball with flour, cover each bowl with a kitchen towel and let it rise until doubled in size, about 45 to 60 minutes.
- Preheat an oven to 500 degrees F and line 2 sheet pans with parchment paper.
- Turn each ball of dough bottom-side up onto its own sheet pan and use a knife or razor blade to score a tic-tac-toe design on the top of each loaf.
- Place the loaves in the oven, immediately lower the temperature to 450 degrees F and bake for 30 minutes. (Do not open the oven door!) The loaves are done when they are golden brown and make a hollow sound when tapped on the bottom. Cool the loaves on a baking rack.
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.
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
COUNTRY SAUSAGE AND SAGE DRESSING
Provided by Jasper White
Categories Side Bake Thanksgiving Stuffing/Dressing Sausage Sage Peanut Free Tree Nut Free Soy Free
Yield Serves 10 to 12 as a side dish
Number Of Ingredients 13
Steps:
- 1. The bread should be completely stale. If not, spread the cubes on a baking sheet and put in a low oven (250 degrees) for about 1 hour to dry them out. (I think this light toasting gives the dressing a better flavor.)
- 2. Heat the vegetable oil in a large skillet. Add the sausage meat and brown it, breaking up meat into pieces about the size of a quarter. This need not be precise. Transfer meat from skillet to large bowl, using a slotted spoon. Add onion and celery to the skillet. After 1 minute, add the apples and cook 2 more minutes. Place in bowl with sausage.
- 3. Add bread cubes, parsley and sage to the bowl.
- 4. In a separate bowl, mix the eggs and stock with the salt and pepper. Pour this over the sausage mixture and gently toss all the ingredients. They should combine without mushing.
- 5. Generously butter a 16-inch baking pan (2 tablespoons). Spread the mixture in the pan and dot with more butter (4 tablespoons).
- 6. Preheat oven to 350 degrees and bake for 50 minutes to 1 hour. The top should have a nice golden brown crust.
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
PAULA DEEN'S COUNTRY STUFFING
Great Paula Deen recipe that I am wanting to try very soon. The recipe comes from the foodtv.com website. Cook time is based on the pre-cooked rice and bread that has already been dried.
Provided by shimmerchk
Categories Thanksgiving
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Crumble oven-dried bread into a large bowl. Add rice and saltines.
- Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.
- Pour stuffing into a greased pan and bake until cooked through and golden brown,.
Nutrition Facts : Calories 727.2, Fat 23.7, SaturatedFat 7.1, Cholesterol 134.7, Sodium 1660, Carbohydrate 97.3, Fiber 4.3, Sugar 10.2, Protein 28.6
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HOW TO MAKE THE BEST THANKSGIVING STUFFING EVER
From epicurious.com
Author Rhoda BoonePublished Oct 11, 2017Estimated Reading Time 7 mins
- Go for a two-bread approach. We tried stuffings made with brioche, Pullman-style white bread, sourdough, whole wheat, Italian bread, and more. As we tasted we found that country-style white bread stood out as the strongest contender thanks to its chewy crumb, mild flavor, and rustic crust.
- Make your own croutons. We also tried stuffings made with seasoned dried bread cubes purchased from the grocery store and urge you not to do the same.
- Don’t skimp on the butter. It’s Thanksgiving dinner after all! We took a cue from this super-popular classic stuffing recipe, (which calls for a whopping one and a half sticks of unsalted butter!)
- Go minimalist on the vegetables. We sampled stuffings that included all kinds of mix-ins: apple, cranberries, fennel, carrot, spinach, nuts, garlic, raisins, and more.
- Add a flavor booster. Sausage stuffing can go in many directions. We sampled a sausage stuffing recipe that called for sweet and spicy Italian sausage, one with andouille, and another with chorizo.
- Keep it fresh. Once you've got a tasty stuffing mix of homemade country and cornbread croutons, breakfast sausage, onion-and-celery sauté, and plenty of butter, there’s only one thing left to add: fresh herbs!
- Cover it up—but not forever. Toss the above ingredients with beaten eggs and chicken stock in a large bowl, then transfer the stuffing mix to a large buttered baking dish and bake at 350°F.
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