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Sage Stuffing (Dressing) for Poultry

American

The name is misleading here, as I never stuff a turkey or chicken. For food safety reasons, you would have to cook the bird way too long to ensure that your stuffing was the proper temperature. Instead, I place my stuffing in baking pans and heat separately.
Ingredients
½ cup butter
1 large onion, finely chopped
6 stalks celery, finely chopped
1 clove garlic, minced
6 cups stale bread cubes
1 teaspoon dried thyme leaves
1 tablespoon minced fresh sage leaves (can substitute 1 teaspoon dried for each tablespoon fresh)
¼ teaspoon dried marjoram
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
2 cups (approximately) chicken or vegetable stock (water can be used instead)
 
Steps
1 In a large skillet over medium heat, melt half of the butter. Add the onion, celery and garlic and sauté gently until tender. Do not brown. Remove from heat, and add remaining butter. When butter is melted, stir in herbs and salt and pepper.

2 Place bread cubes in a large mixing bowl. Add onion/celery mixture and stir to blend. Add 1 cup of stock, then continue adding a quarter-cup at a time until the mixture is fairly moist but not soggy. (If it is too wet, don’t worry. Just lower your oven heat and cook a bit longer to allow moisture to evaporate.)

3 Place stuffing in oiled baking pans of your choice – this recipe should fit easily into a 9x13 inch pan. Smooth the top, but don’t tightly compress the stuffing. Cover tightly with foil.

4 Place in preheated 375°F oven and bake for 20 minutes. Remove foil and bake for 15 minutes more, until heated through and lightly browned on top.


Yield
servings  use metric
original recipe yield: 12 Servings

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