Best Garden Fresh Sage Stuffng Recipes

Old-Fashioned Sage Stuffing image

Provided by quotFoodThe Way To

Time 6h25m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup unsalted butter or 1/2 cup olive oil
2 large yellow onions, minced
4 celery ribs, chopped
1 tart apples, peeled, cored, and chopped or 1 large carrot, peeled and chopped
1 loaf French bread, cut into small cubes
1 (7 ounce) package seasoned stuffing mix or 2 cups crumbled day-old cornbread
1/2 cup flat leaf parsley, chopped
1 1/2 teaspoons dried sage
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried marjoram
1 teaspoon salt
black pepper
1 large egg, beaten
1 1/2-1 3/4 cups turkey broth or 1 1/2-1 3/4 cups chicken broth, as needed
2 tablespoons unsalted butter, cut into pieces

Steps:

In a large skillet, heat the butter until melted over medium-high heat; Add the onions, celery, and apple and cook, stirring occasionally, until softened, about 5 minutes.
Put the bread and stuffing mix in a large bowl; Add the parsley, dried herbs, salt, and pepper and toss to combine.
Pour the sauteed vegetables over the bread cubes and mix together; Add the egg and enough of the broth, stirring, until the ingredients are evenly moistened. Taste to adjust the seasonings.
Coat the slow cooker with butter, olive oil, or nonstick cooking spray.
Pack the stuffing lightly into the cooker which allows for expansion as it heats up.
Dot with butter pieces and sprinkle with a few more tablespoons of chicken broth.
Cover and cook on HIGH for 1 hour.
Reduce the heat to LOW and cook until puffy and nicely brown around the edges, 4-5 hours.
NOTE: The dressing can sit in the coooker, covered, on KEEP WARM for 2-3 hours before serving.
Serve hot right out of the crock if you wish.
FACTS: A 1-lb. loaf of bread will yield about 6 cups of cubed bread, 1 1/2-lb.=10 cups, 2-lb.=12 cups.
White bread will give a lighter textured stuffing than whole wheat or whole grain.
You will serve about 1/2 to 1 cup of stuffing per person.

Nutrition Facts : Calories 557, Fat 23.6, SaturatedFat 13.2, Cholesterol 86.4, Sodium 1414.3, Carbohydrate 74.3, Fiber 5.4, Sugar 8.1, Protein 12.5

Bread Stuffing with Sage image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 9

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

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

Simple Sage Dressing/Stuffing image

Provided by COOKGIRl

Categories Vegetable

Time 1h5m

Yield 12 cups

Number Of Ingredients 11

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

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.