GARDEN FRESH SAGE STUFFNG

GARDEN FRESH SAGE STUFFNG image

Provided by Rose Mary Mogan @cookinginillinois

Number Of Ingredients 14

1 - loaf wheat or white bread cubed & toasted
5 cup(s) salad croutons
10-12 - fresh sage leaves,cut into thin ribbons
3 stalk(s) celery chopped
1 medium green bell peper, chopped
2 medium onions chopped
8 - mini sweet peppers,chopped
2 tablespoon(s) dried chive
2 can(s) 10 1/2 oz cans cream of chicken soup
1 can(s) cream of celery soup
3 large eggs, room temperature
1 stick(s) butter
2 cup(s) turkey or chicken broth
1 1/2 tablespoon(s) sugar

Steps:

Cut bread slices into cubes and toast in 350 degree F oven for about 20 minutes or till browned as desired. Preheat oven to 350 degrees F.
Roll the fresh sage leaves together then cut into thin ribbons using a sharp knife. See picture, this technique is called chiffonade.
Melt the butter in a large skillet, add the chopped vegetables and shredded sage leaves, and cook until transparent about 10 minutes. These veggies were cut into large chunks for the food processor.
Remove croutons from oven and add to a large bowl along with salad croutons. PLEASE NOTE: after combining all of the ingredients together I needed extra bread cubes, hence the addition of the salad croutons. Use less liquid if you prefer not adding the salad croutons. Add chopped chive over the toasted bread cubes.
Add the sautéed vegetables to the large bowl with toasted bread cubes. Then stir till blended together. Now pour in the chicken or turkey broth and stir till mixed.
Combine the creamed soups with the eggs and other spices, stir till well blended together, & pour over stuffing mixture, taste if desired and add additional spices if needed.
Pour Stuffing into a greased 9X12 casserole dish or pan, and bake in preheated 350 degree F. oven for 30 to 45 minutes or until piping hot & lightly browned on top.