Best Sage Onion Pumpkin Pecan Dressing Recipes

Classic Stuffing image

Provided by Martha Stewart

Yield Makes 12 cups

Number Of Ingredients 11

12 tablespoons unsalted butter
4 onions, (2 pounds), peeled and cut into 1/4-inch dice
16 celery stalks, cut into 1/4-inch dice
10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
6 cups Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat
2 stale loaves white bread, (about 36 slices), crust on, cut into 1-inch cubes
2 teaspoons salt
4 teaspoons freshly ground black pepper
3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley, leaves
2 cups pecans, toasted and chopped (optional)
2 cups dried cherries (optional)

Steps:

Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.

Sage Onion & Pumpkin Pecan Dressing image

Provided by gruvygrl

Categories Fruit

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

1/4 cup butter
2 cups pumpkin (peeled & diced quarter inch)
3 tablespoons maple syrup
1 1/2 cups diced onions
6 tablespoons chopped fresh sage (or dried)
3/4 cup roasted pecan
1/4 cup sun-dried cranberries
3 cups day-old diced bread (sourdough is great)
salt & pepper
1/2 cup chicken broth

Steps:

In a large casserole-type pot, heat 1 tbsp of butter.
Add the pumpkin, drizzle with maple syrup and lightly saute for 8-10 minutes until lightly coloured and begins to soften.
Remove from pan and keep to one side.
Add the remainder of the butter to the pan and throw in the onions and gently saute for 5-10 minutes.
Add the sage and continue to saute for an additional 2 minutes.
Add back the pumpkin, pecans and the cranberries and gently stir over low heat.
Add the 3 cups of day-old diced bread.
Stir gently and season with salt and pepper.
Add half the chicken stock and bake in an oven at approximately 285 degrees for 35-40 minutes.
Check from time to time and if you need to add a little more chicken stock, do so;; if not, allow the bread, pecans and pumpkin to absorb all the moisture and lightly caramelize.
Note: Savoury stuffing can be used as is, or to stuff a turkey, chicken or Cornish hen.
You stuff the bird using the stuffing at the point before the stuffing goes into the oven.