Best Country Bread And Sage Dressing Recipes

TRADITIONAL SAGE DRESSING

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.

TRADITIONAL SAGE DRESSING

Steps:

• 1. Saute the onions and celery in 4 tablespoons butter until soft and set aside to cool. 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. Spoon into a greased casserole and bake at 350-450*F. for 30-45 minutes or until golden brown. If desired, spoon some of the turkey drippings over the stuffing while baking for that "baked in a turkey" flavor and moistness.

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.

COUNTRY SAUSAGE AND SAGE DRESSING

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.

CLASSIC BREAD STUFFING WITH SAGE AND THYME (AMERICA'S TEST KITCH

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.

BREAD STUFFING WITH SAGE

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.