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
SAGE, SAUSAGE AND APPLE DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and 1/2 teaspoon salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
- Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.
SAGE AND ONION DRESSING
As a young girl, I remember sitting at the dining room table with a loaf of bread and a roasting pan. My job was to tear the bread into pieces. We then let it air-dry for 2 days in the oven before we turned those bakery bits into yummy turkey dressing. Today, I still hand-tear my bread but toast it in the oven at 350 degrees Fahrenheit for 20 minutes. Turn the cubes after ten minutes. Keep a close eye on them and turn them often. White bread can burn easily.
Provided by Brittany Pitschman
Categories Side Dishes
/">Number Of Ingredients 9
Steps:
- Add two tablespoons of butter to the 4 Quart Stock Pot. Place the pot over medium-low heat. When the butter has melted, stir in the onion and celery then cook for 4-6 minutes. The vegetables will become translucent.
- Sprinkle the salt, poultry seasoning, pepper, and sage over the vegetables. Stir and toast the spices for 3 minutes.
- Pour1-½ cups of the stock into the stockpot along with the remaining 2 Tablespoons of butter. Bring the mixture to a boil.
- Add the 8-cups of torn bread cubes to the liquid. Immediately reduce the heat to low. Stir everything to combine and allow the bread to absorb the liquid. Add the reserved stock, a little at a time, to achieve the moisture level desired.
- the pot and allow everything to heat through for 5 minutes. The dressing should reach a temperature of 165 degrees Fahrenheit.
Nutrition Facts :
SAGE AND ONION STUFFING
Complete a roast dinner with sage and onion stuffing. Make it even easier by packing the mixture into a small baking dish instead of rolling into balls
Provided by Esther Clark
Categories Side dish
Time 55m
Yield Makes 12 balls (serves 4)
Number Of Ingredients 8
Steps:
- Heat the butter and oil in a frying pan. Fry the onion, bay and a pinch of salt gently for 15 mins over a low heat until the onions are softened and translucent. Add the garlic and sage and fry for 1 min. Leave to cool for 10 mins.
- Heat the oven to 180C/160C fan/gas 4. Stir the breadcrumbs and beaten egg through the onion mixture. Season to taste. Divide into 12 balls, weighing for accuracy, if you like. Bake on a flat baking sheet lined with parchment for 25-30 mins or until golden brown. Serve as part of a roast dinner.
Nutrition Facts : Calories 214 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
ONION AND SAGE STUFFING (DRESSING)
This Onion and Sage Stuffing (Dressing) is a classic Thanksgiving dinner side dish recipe. Vegan friendly, vegetarian, and packed with lots of flavor. Make in advance for an easy holiday meal.
Provided by Kim
Categories Side Dish
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 250°F or warm setting. Cut your bread into 1 inch cubes (12 cups total) and spread out on a baking sheet. Place in the warm oven and bake until the cubes are dry, approximately 45 minutes. Remove from oven and set aside.
- Adjust oven to 350°F. Spray a 9x13 inch baking dish with cooking spray.
- In a medium pot, melt the butter over medium heat. Add the onion, celery, sage, salt, and black pepper. Simmer until the vegetables are softened, approximately 5 minutes.
- Whisk the eggs and stock together in a large bowl. Add the bread cubes, chopped water chestnuts, and onion sage mixture. Toss to combine and pour into the prepared baking dish. Cover with foil.
- Bake the stuffing for approximately 35-40 minutes, or until the moisture is absorbed and stuffing is setting.
- Remove the foil cover and continue cooking another 15 minutes to crisp up the top. Serve warm.
Nutrition Facts : ServingSize 1 serving, Calories 380 kcal, Carbohydrate 49 g, Protein 11 g, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 77 mg, Sodium 1094 mg, Fiber 5 g, Sugar 8 g
APPLE, ONION, SAGE AND SOUR CREAM DRESSING
Provided by Robert Farrar Capon
Categories casseroles, side dish
Time 2h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Boil the heart and gizzard in lightly salted water for 30 minutes or until tender. Drain, chop fine and reserve.
- Saute the onions in the butter until slightly softened. Add the apple to the onion and saute briefly, adding sugar to taste.
- Put the apple-onion mixture and the reserved giblets into a large bowl, add the bread, sage, sour cream and salt and pepper and toss to mix thoroughly. Check the seasoning, spoon the dressing into an oven-proof dish and bake at 325-350 degrees for 1 to 1 1/2 hours, basting occasionally with juices from the turkey pan.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 19 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 422 milligrams, Sugar 10 grams, TransFat 0 grams
SAGE AND ONION STUFFING
Make and share this Sage and Onion Stuffing recipe from Food.com.
Provided by CoffeeMom
Categories Thanksgiving
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Dice onions.
- Put them in a pan with just enough water to cover them and parboil.
- Chop the fesh sage finely, if using.
- Drain the onions.
- Mix fresh or powdered sage and oninons in a bowl with the bread crumbs.
- Melt butter, add to stuffing, and season to taste.
- Stuff the bird of your choice or cook at 350 degrees for 35-45 minutes in a well greased pan.
Nutrition Facts : Calories 122.3, Fat 8.2, SaturatedFat 5, Cholesterol 20.3, Sodium 145.6, Carbohydrate 11, Fiber 1, Sugar 2.2, Protein 1.6
SAGE AND ONION CORNBREAD
This is a great way to serve cornbread as a side dish. I use whole sage leaves from my herb garden and it looks so pretty when you turn the cornbread out onto the plate.( I use buttermilk self rising cornmeal.)
Provided by Melaine
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400, place cast iron skillet in hot oven for 10 minutes.
- Add 1/4 cup butter to skillet and heat 5 more minutes.
- Combine 1/4 cup butter, cornmeal mix, and next four ingredients stirring well with wire whisk.
- Let stand two minutes.
- Arrange onion and sage in the bottom of hot skillet; Pour batter slowly over onions and sage.
- Bake at 350 for 40-45 minutes or until toothpick comes out clean.
- Invert skillet over a serving platter to remove cornbread. Cut into wedges and serve.
Nutrition Facts : Calories 229.8, Fat 14.9, SaturatedFat 8.7, Cholesterol 82.3, Sodium 389.1, Carbohydrate 20, Fiber 2.6, Sugar 0.4, Protein 5.6
SLOW-COOKED SAGE DRESSING
This slow cooker dressing stays moist and delicious. My family enjoys it so much that I serve it alongside a variety of main meals. - Ellen Benninger, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 12 servings (about 3/4 cup each)
Number Of Ingredients 7
Steps:
- In a microwave, melt butter with seasonings. Place bread, celery and onion in a large bowl; toss with butter mixture. Transfer to a 5-qt. slow cooker., Cook, covered, on low until heated through, 4-5 hours, stirring once.
Nutrition Facts : Calories 291 calories, Fat 21g fat (12g saturated fat), Cholesterol 51mg cholesterol, Sodium 570mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
CREAMED ONIONS AND SAGE
Tender, sweet, creamy onions fragrant with the scent and taste of sage.
Provided by Erika Michael
Categories Side Dish Vegetables Onion
Yield 6
Number Of Ingredients 11
Steps:
- Peel onions and trim slightly at the top and bottom. Boil the onions gently in salted water until tender (about 30 minutes).
- Preheat oven to 350 degrees F (175 degrees C). Butter one shallow baking dish.
- Saute the sliced mushrooms in the butter or margarine. Stir in the flour. Stir in the half and half or milk, salt, sage, 1/2 of the lemon peel and all of the lemon juice. Cook, stirring over medium heat until sauce thickens.
- Place the cooked onions in the prepared baking dish and pour the mushroom sauce over them.
- Bake at 350 degrees F (175 degrees C) for about 20 minutes. Sprinkle the top with the chopped parsley, remaining lemon peel and paprika to taste.
Nutrition Facts : Calories 249.1 calories, Carbohydrate 34 g, Cholesterol 28.5 mg, Fat 10.8 g, Fiber 5.8 g, Protein 6.8 g, SaturatedFat 6.5 g, Sodium 551.8 mg, Sugar 16.2 g
SAGE AND ONION SAUCE
A great accompaniment to roast duck that can be made in advance
Provided by Ruth Watson
Categories Condiment, Dinner, Side dish
Time 4h
Number Of Ingredients 14
Steps:
- Preheat the oven to 230C/Gas 8/fan oven 210C. Brown the duck bits in the oven for about 30 minutes. Transfer to a stockpot. Discard the fat and place the tin over a medium-high flame. Pour in the Marsala and 200ml/7fl oz cold water, bring to the boil and scrape any stuck-on bits into the liquid. Boil for 2 minutes then scrape everything into the stockpot.
- Add 2.25 litres/4 pints cold water to the pot and bring to the boil over a medium heat, uncovered. Scoop off any scum, then add the vegetables and herbs. Bring back to the boil, de-scum again.
- Now very gently simmer for 2 hours, adding cold water if the liquid falls below the level of the bones. Remove from the heat and drain through muslin-lined colander (or use a clean tea towel) into a heatproof bowl. Cool, then refrigerate until jellied.
- Heat the butter and oil in a large, nonstick frying pan over a low-medium heat, then tip in the onions. Cook for about 30 minutes, stirring occasionally, until meltingly soft. Turn heat to high, add the Marsala and boil for 3-4 minutes, stirring often, until onions are syrupy. Set aside.
- Meanwhile, remove the solidified fat from the stock and discard. Boil the stock in a saucepan, uncovered, until reduced to 500ml/18fl oz. Add the white wine and boil for 10 minutes, uncovered. Add the onions and sage and bring back to the boil. (Prepare in advance up to this point.)
- To finish the sauce, pour in the cream and boil furiously for 4-5 minutes, season to taste. Serve in a warmed jug.
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
SWEET ONION DRESSING
The dressing was a crowd-pleasing sweet onion recipe that we'd used at Old Lahaina Luau. It's made with a fresh, uncooked sweet onion, that gets puréed with cider vinegar, sugar, Dijon mustard, and oil. Try it on our Maui Kale Salad with cabbage, spicy peanuts, and potato chips.
Provided by Sheldon Simeon
Categories Salad Dressing Onion Hawaii Quick & Easy
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- In a blender, combine the vinegar, sugar, onion, celery salt, mustard, and black pepper and process until smooth. With the blender on its lowest speed, gradually add the oil in a steady stream until the dressing is thickened. Transfer to a jar or sealable container and store in the refrigerator for up to 2 weeks.
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