Best Sage Onion Pumpkin Pecan Dressing Recipes

HERBED PECAN STUFFING

Steps:

• Preheat oven to 225°. Place bread cubes in a single layer on an ungreased baking sheet. Bake until partially dried, tossing occasionally, 30-40 minutes. Set aside. Increase oven temperature to 325°., Meanwhile, combine raisins and apple juice in a saucepan; bring to a boil. Remove from the heat; let stand for 15 minutes. In a large skillet or Dutch oven, heat oil over medium-high heat. Add celery, onion and garlic; cook and stir until tender, 5-7 minutes. Stir in parsley, salt, sage, thyme, fennel seeds and pepper; remove from the heat. Beat egg and broth; add to vegetable mixture with bread cubes and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13x9-in. baking dish. , Cover and bake for 30 minutes. Uncover; bake until lightly browned, 15-20 minutes longer.

SAGE ONION & PUMPKIN PECAN DRESSING

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.

PECAN-SAGE DRESSING

Steps:

• Place several slices of bread in electric processor or blender.
• Process until finely crumbled.
• Repeat until all bread is crumbled.
• Sauté onion and celery in butter until tender.
• Place in a large mixing bowl.
• Add crumbs and remaining ingredients; mix well.
• Spoon into well greased 13x9x2-inch baking dish.
• Bake at 325°F for 40-45 minutes or until thoroughly heated.

PECAN SAUSAGE STUFFING

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In the same skillet, saute onions and celery in butter until tender. Add garlic and cook 1 minute longer., Add the bread cubes, apples, pecans, sage, thyme, salt, pepper and onion mixture to the sausage. Stir in enough broth to reach desired moistness. Transfer to a greased 13-in. x 9-in. baking dish (dish will be full). Bake, uncovered, at 375° for 25-30 minutes or until lightly browned.

SAGE AND ONION SAUCE

Steps:

• Preheat the oven to 230C/Gas 8/fan oven 210C. Brown the duck bits in the oven for about 30 minutes. Transfer to a stockpot. Discard the fat and place the tin over a medium-high flame. Pour in the Marsala and 200ml/7fl oz cold water, bring to the boil and scrape any stuck-on bits into the liquid. Boil for 2 minutes then scrape everything into the stockpot.
• Add 2.25 litres/4 pints cold water to the pot and bring to the boil over a medium heat, uncovered. Scoop off any scum, then add the vegetables and herbs. Bring back to the boil, de-scum again.
• Now very gently simmer for 2 hours, adding cold water if the liquid falls below the level of the bones. Remove from the heat and drain through muslin-lined colander (or use a clean tea towel) into a heatproof bowl. Cool, then refrigerate until jellied.
• Heat the butter and oil in a large, nonstick frying pan over a low-medium heat, then tip in the onions. Cook for about 30 minutes, stirring occasionally, until meltingly soft. Turn heat to high, add the Marsala and boil for 3-4 minutes, stirring often, until onions are syrupy. Set aside.
• Meanwhile, remove the solidified fat from the stock and discard. Boil the stock in a saucepan, uncovered, until reduced to 500ml/18fl oz. Add the white wine and boil for 10 minutes, uncovered. Add the onions and sage and bring back to the boil. (Prepare in advance up to this point.)
• To finish the sauce, pour in the cream and boil furiously for 4-5 minutes, season to taste. Serve in a warmed jug.