Best Sage Dressing Stuffing Recipes

SIMPLE SAGE DRESSING/STUFFING

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.

SAGE SAUSAGE, APPLE & WALNUT STUFFING/DRESSING

Steps:

• Preheat 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 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 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. Set immediately or warm.
• Tips: Put the dressing in the oven during the last hour of cooking the turkey
• Note: To toast nuts, spread them out on a baking sheet and toast in a 350 degree F oven until golden, about 7 minutes.

PEAR, CHESTNUT AND SAGE DRESSING/STUFFING

Steps:

• Preheat oven to 350 degrees.
• Saute the onion, carrot and celery over low heat in butter until soft, about 8 minutes.
• Combine the pears, chestnuts, sausage, herbs and bread in a large bowl.
• Add the sauteed vegetables and butter to the bowl.
• Lightly toss.
• Add enough stock (a little at a time) to lightly moisten the bread without allowing it to become soggy.
• Handle the dressing gently when mixing.
• Season to taste with the salt and pepper, being especially generous with the black pepper.
• Spoon the dressing into a buttered 9x13 baking pan and cover with foil.
• Bake for about 45 minutes.
• Remove the foil and bake for an additional 15 minutes or until the temperature of the dressing reaches 160 degrees.
• Serve immediately.

MOM'S SAGE STUFFING (DRESSING FOR THANKSGIVING)

Steps:

• Tear up bread and sit overnight to dry Mix all ingredients together, bake in and around turkey 2 hours or in meat pan ~350 degree oven

SAGE DRESSING (STUFFING)

Steps:

• In a crockpot place giblets and neck, 1/2 stick butter, 48 oz size of chicken stock, and enough water to fill up the crockpot. Cook on low - medium for at least an hour. Once the giblets are cooked chop up and return to the liquid. Discard the neck. If you aren't going to include the giblets in the actual dressing, leave them whole in the liquid until ready to ladle the liquid over the dressing and then discard them. I know, giblets are gross, to some, but it adds more flavor to the liquid and the dressing. I use the crockpot during the holidays to save stovetop space; however, you can easily use a stockpot to make more liquid if you need to double or triple the recipe. Buy extra giblets/necks at the store when increasing the recipe.
• Combine the onion, celery, cornbread, dry stuffing, bread (run quickly under water, and break into pieces), sage. Add salt and pepper(don't skimp here, especially the pepper) in a big bowl. You need plenty of room to move the ingredients around. Mix with your hands so that everything is coated with the spices. I usually taste a piece of the celery at this point to determine if I need to add more sage, salt, and pepper. It should have a pretty heavy sage flavor. At this stage, the tasting is important. This is the point where you basically know how your dressing will taste as an end product.
• Add 2 eggs and mix with your hands. If it kind of sticks together, you're good. If not, 1-2 more. It should be moist but not mushy. Don't over mix. You don't want to break down the individual pieces of bread.
• Usually this recipe fits in a deep 9x12. I like using the foil throw away pans--easy clean up. Ladle the liquid over the dressing until it jiggles. It shouldn't be swimming in the liquid, just enough so that when you jiggle the pan, it jiggles a little too. You'll see a little liquid on the sides...that's fine. As you ladle, give the bread the opportunity to absorb the liquid and then just keep adding more until you get the "jiggle" consistency. The object is to add enough liquid so that it won't cook down to dry. you want moist dressing.
• Cover with foil and bake 45 minutes to an hour sometimes a little longer. The middle should be firm to the touch but not mushy when done. Remove foil and continue cooking until the top is a little brown.
• This recipe is easy to double and even triple if you need to, just use the same ratios. Use separate pans, though...otherwise, it takes FOREVER to cook.