Best 9 Mama Macs Very Moist Sage Dressing Recipes

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When preparing a special dinner, it is crucial to find the right side dish that complements the main course and tantalizes the taste buds of your guests. Among the various options, one standout dish that has garnered immense popularity is Mama Macs Very Moist Sage Dressing. This delectable dressing, known for its incredibly moist texture and aromatic sage flavor, transforms ordinary meals into extraordinary culinary experiences. With its ability to elevate simple ingredients into a symphony of flavors, Mama Macs Very Moist Sage Dressing has become a beloved choice among home cooks and food enthusiasts alike. In this comprehensive guide, we will delve into the secrets of creating this extraordinary dressing, providing you with step-by-step instructions, ingredient recommendations, and expert tips to help you achieve the perfect balance of flavors and textures. Get ready to embark on a culinary journey that will leave your taste buds craving more!

Let's cook with our recipes!

SAGE DRESSING



Sage Dressing image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 14

1 pound dense country white bread, cut in 3/4-inch cubes
6 tablespoons unsalted butter, plus more for greasing the baking dish
2 leeks, halved lengthwise
4 to 6 ounces button or wild mushrooms, sliced 1/3-inch thick
Oil
1 1/2 cups thinly sliced celery
2 to 3 teaspoons crumbled dried sage
1 1/2 teaspoons dried thyme or dried marjoram, or a combination
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups chicken or turkey stock
2 large eggs
1/2 teaspoon baking powder
Fresh sage or thyme sprigs, for garnish

Steps:

  • Preheat the oven to 325 degrees F.
  • Toast the bread cubes on baking sheets for about 25 minutes, stirring once or twice, until lightly brown and crisp. Transfer them to a large bowl.
  • Butter a 9 by 13-inch baking dish and set aside.
  • Brush the leeks and mushrooms with oil and grill over medium heat until tender. Slice the white and pale green part of the leek and add them along with the mushrooms to the croutons. Warm 6 tablespoons of butter in a skillet and stir in the celery. Saute until soft, about 7 minutes. Add the sage, thyme, salt, and pepper. Stir to combine and scrape into the bowl of croutons. Add the stock 1 cup at a time until the bread is very moist but not soupy. Cover and refrigerate the dressing until ready to use.
  • Turn the oven up to 425 degrees F.
  • Taste and adjust the seasoning of the dressing. Whisk the eggs and baking powder together and incorporate into the dressing. Spoon the dressing into the prepared baking dish and cover. Transfer to the oven and bake for 25 minutes. Uncover and continue baking 15 to 20 additional minutes, or until lightly browned and crusty on top.
  • Garnish with the herb sprigs and serve the dressing hot.

GRANDMA STOLL'S MOIST DRESSING



Grandma Stoll's Moist Dressing image

Provided by Nathalie Dupree

Categories     Bread     Onion     turkey     Side     Bake     Thanksgiving     Stuffing/Dressing     Celery     Fall     Parsley     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 10

Turkey giblets
3 to 4 cups turkey broth or chicken stock
1 large (1 1/2 pound) loaf white bread, stale or day-old, torn into 1-inch pieces
1/4 pound (1 stick) butter
2 onions, chopped
1 cup chopped celery
1 to 2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley
2 teaspoons salt
1/2 teaspoons freshly ground black pepper

Steps:

  • Preheat the oven to 350°F. Grease a 9x13x2-inch ovenproof serving dish or spray with nonstick spray.
  • Put the turkey giblets in a medium pot, add 1 1/2 cups broth, place over high heat, and bring to the boil. Reduce the heat and simmer, uncovered, for 1 to 1 1/2 hours, adding water if the liquid boils out. Strain and reserve the broth. Coarsely chop the giblets, removing any bones or extra fat. You should have about 1 cup giblets.
  • In a large bowl, mix together the turkey giblets and the bread. In a large skillet on medium-high heat, heat the butter until it sings (is foamy). Add the onions and celery and cook until soft, about 5 minutes. Pour into the bread mixture. Stir in the poultry seasoning, parsley, salt, and pepper, and enough reserved giblet broth to moisten the mixture, adding plain broth, if necessary, so that you are using about 1 1/2 to 2 1/2 cups all together. Toss thoroughly and pour the dressing into the prepared dish. Bake 30 minutes, adding more stock as needed to keep the dressing moist.
  • The dressing can be refrigerated up to 3 days or frozen for up to 3 months. Let it defrost in the refrigerator overnight, cover with foil, and reheat at 350°F. for 30 minutes.

MAMA MAC'S VERY MOIST SAGE DRESSING



Mama Mac's Very Moist Sage Dressing image

This is a wonderfully moist and very flavorful dressing that goes great served with poultry. Compliments of Buddha's mom. :)

Provided by 2Bleu

Categories     < 60 Mins

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

1 (16 ounce) bag cornbread stuffing mix
10 slices white bread, cubed
1 large onion, chopped
3 stalks celery, chopped
1/2 green bell pepper, chopped (optional)
2 eggs
1/2 cup butter, softened (1 stick)
1 (5 ounce) can evaporated milk (pet)
3 cups fat-free chicken broth
1 (11 ounce) can fat-free cream of chicken soup
2 tablespoons ground sage

Steps:

  • Preheat oven to 400°F Mix all ingredients and place into greased 9x13 pan. (it will be liquidy but it will bake down).
  • Bake for 35-40 minutes until browned. Great served with roast chicken.

MAMA'S CORNBREAD AND SAUSAGE TURKEY DRESSING



Mama's Cornbread and Sausage Turkey Dressing image

This is a delicious turkey dressing bursting with the flavors of sausage, onions, garlic, and parsley, and is irresistible for a Thanksgiving feast!

Provided by BASHFUL_QT

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h30m

Yield 12

Number Of Ingredients 14

4 (6.5 ounce) packages dry corn bread mix
6 cups dry bread crumbs
1 pound sausage
½ cup margarine
2 cups chopped onion
4 cloves garlic
⅓ cup chopped green bell pepper
3 cups chopped celery
⅔ cup chopped fresh parsley
2 tablespoons poultry seasoning
1 teaspoon dried sage
1 teaspoon salt
8 cups chicken broth
2 eggs, beaten

Steps:

  • Prepare the cornbread according to package instructions. Once cornbread is cooled, crumble it into a large bowl. Stir in the bread crumbs.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large pot, saute sausage in margarine with the onion, garlic, green bell pepper and celery until tender. Stir parsley, poultry seasoning, sage and salt into the mixture. Pour broth, eggs and cornbread/breadcrumbs into the mixture; mix until the ingredients stick together easily. Transfer to a 9x13 inch pan.
  • Bake covered in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

Nutrition Facts : Calories 699.9 calories, Carbohydrate 85.4 g, Cholesterol 63.8 mg, Fat 31.1 g, Fiber 3.9 g, Protein 19.2 g, SaturatedFat 8.4 g, Sodium 2014.8 mg, Sugar 12.1 g

MAMA'S COLESLAW DRESSING



Mama's Coleslaw Dressing image

Make and share this Mama's Coleslaw Dressing recipe from Food.com.

Provided by CookbookCarrie

Categories     Salad Dressings

Time 5m

Yield 6 serving(s)

Number Of Ingredients 5

3/4 cup salad dressing
1 tablespoon vinegar
1/4 cup sugar
1/2 teaspoon celery seed
1/2 teaspoon salt

Steps:

  • Mix everything together and pour over your cabbage mixture.

SAGE DRESSING



Sage Dressing image

This moist, hearty sage stuffing is nicely seasoned with sausage and fresh mushrooms. Sometimes I use it to stuff my Thanksgiving turkey and other times I bake it separately. -Betty Kay Sitzman, Wray, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 14

1/2 pound bulk pork sausage
2 celery ribs, chopped
1 medium onion, chopped
1 cup sliced fresh mushrooms
2 teaspoons canola oil
6 cups cubed day-old bread
1/2 cup slivered almonds, toasted
1/2 cup chicken broth
1/4 cup butter, melted
1/4 cup minced fresh parsley
1/4 cup egg substitute
2 teaspoons rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to at 350°. Grease a 11x7-in. baking dish; set aside. , In a large skillet over medium heat, cook the sausage, celery, onion and mushrooms in oil until meat is no longer pink; drain if necessary. In a large bowl, combine the remaining ingredients; add sausage mixture and toss to coat., Transfer mixture to prepared dish. Cover and bake 30 minutes. Uncover; bake until lightly browned, 10-15 minutes longer.

Nutrition Facts : Calories 339 calories, Fat 23g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 675mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.

CLASSIC SIMPLE STUFFING



Classic Simple Stuffing image

So simple to make, this classic stuffing for Thanksgiving is moist and flavorful with lots of toasty goodness around the edges. It's the perfect accompaniment to roasted turkey, chicken, or pork. Don't forget the gravy!

Provided by NicoleMcmom

Categories     Bread Stuffing and Dressing

Time 2h

Yield 10

Number Of Ingredients 11

1 (1 pound) loaf sourdough bread, cubed
¾ cup butter
1 ½ cups diced onion
1 ½ cups diced celery
1 ½ teaspoons kosher salt
1 ½ teaspoons poultry seasoning
1 teaspoon ground black pepper
2 cups chicken stock
2 large eggs
2 ½ tablespoons finely chopped fresh parsley, divided
2 teaspoons chopped fresh rosemary

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Place bread cubes in a single layer on a rimmed baking sheet.
  • Bake in the preheated oven for 10 to 12 minutes, stirring halfway through.
  • Remove from the oven and let cool. Increase oven temperature to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Melt butter in a large skillet over medium-high heat. Add onion and celery and cook, stirring often, until onion is translucent and beginning to brown, about 7 minutes. Stir in salt, poultry seasoning, and pepper and remove from the heat.
  • Whisk together stock, eggs, parsley, and rosemary in a large bowl. Add cooled bread cubes and onion mixture; stir until very well combined. Pour mixture into the prepared baking dish and cover with foil.
  • Bake for 45 minutes. Uncover and bake until golden brown and lightly toasted on top, 20 to 25 more minutes.
  • Garnish with remaining parsley.

Nutrition Facts : Calories 282 calories, Carbohydrate 28.7 g, Cholesterol 74 mg, Fat 15.8 g, Fiber 1.9 g, Protein 7.3 g, SaturatedFat 9.4 g, Sodium 844.5 mg

TRADITIONAL SAGE DRESSING



Traditional Sage Dressing image

This is a very basic typical stuffing. The sage complements the turkey exceedingly well. It is a down and dirty no frills bread stuffing.

Provided by submrnfamily

Categories     Low Protein

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup melted butter
1 cup minced fresh parsley
3 cups chopped onions
3 cups minced celery (stalks and leaves)
salt and black pepper, to taste
16 slices white bread, dried and broken into small pieces
1 egg
2 cups chicken broth
6 tablespoons minced fresh sage

Steps:

  • Saute the onions and celery in 4 tablespoons butter until soft.
  • In a large bowl, toss the dried bread, sage, parsley, salt, and pepper.
  • Add the onion mixture along with the remaining melted butter to the bread mixture.
  • Beat the egg and add to the mixture.
  • Toss until well mixed.
  • Add the broth slowly while tossing mixture to moisten thoroughly, making sure to not make the stuffing soupy.
  • Stuff the turkey or bake alongside in a greased casserole, in a 325 degree oven for 30 minutes.

Nutrition Facts : Calories 523.5, Fat 34.6, SaturatedFat 20.5, Cholesterol 112.3, Sodium 920.9, Carbohydrate 45, Fiber 4.9, Sugar 7.6, Protein 9.8

SUPER MAC



Super Mac image

This is a lower fat, lower gluten macaroni and cheese comfort dish.

Provided by MrsB

Categories     Baked Macaroni and Cheese

Time 1h4m

Yield 8

Number Of Ingredients 14

1 teaspoon coconut oil
½ cup panko bread crumbs
3 tablespoons grated pecorino Romano cheese
3 quarts water
½ teaspoon salt
1 head cauliflower
4 carrots, sliced
1 cup vegetable broth
½ cup shredded Gruyere cheese
¼ cup Neufchatel cheese
1 ½ teaspoons Dijon mustard
¼ teaspoon hot pepper sauce
8 ounces gluten-free penne pasta
1 cup shredded extra-sharp Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish.
  • Melt coconut oil in a small saucepan. Add panko and toss until toasted, about 5 minutes. Cool to room temperature; stir in pecorino cheese.
  • Bring a large pot of salted water to a boil. Cut 3 cups of small florets from cauliflower head. Cut remaining cauliflower, including stem, into 2-inch pieces. Boil 2-inch cauliflower pieces and carrots until very tender, 10 to 12 minutes. Strain, reserving water.
  • Place broth, Gruyere cheese, Neufchatel cheese, Dijon mustard, salt, and hot pepper sauce in the bowl of a food processor. Add cooked cauliflower and carrots; puree until smooth and creamy.
  • Return water to a boil in a large pot. Add pasta; boil for 3 minutes. Add cauliflower florets; boil for 1 minute more. Strain pasta and cauliflower, return to pot, and stir in cauliflower and cheese mixture. Spread pasta mixture in prepared baking dish; top with shredded Cheddar cheese and the panko mixture.
  • Bake in preheated oven until golden brown and bubbly, 30 to 35 minutes.

Nutrition Facts : Calories 291.7 calories, Carbohydrate 35.1 g, Cholesterol 35.6 mg, Fat 12.3 g, Fiber 3.3 g, Protein 12.9 g, SaturatedFat 7.3 g, Sodium 513.6 mg, Sugar 3.8 g

Tips:

  • Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling later.
  • Use fresh ingredients: Fresh herbs, vegetables, and fruits will give your dressing the best flavor. If you can't find fresh ingredients, frozen or dried are a good substitute.
  • Don't over-dress your salad: A good rule of thumb is to use about 2 tablespoons of dressing per serving. Too much dressing will overwhelm the salad and make it soggy.
  • Let your dressing sit for a while: This will allow the flavors to meld and develop. If you're short on time, you can still use your dressing right away, but it won't be as flavorful.
  • Experiment with different flavors: There are endless possibilities when it comes to making salad dressing. Try different herbs, spices, and vinegars to find your favorite combinations.

Conclusion:

Salad dressing is a delicious and versatile condiment that can be used to enhance the flavor of your salads. With so many different recipes to choose from, you're sure to find one that you love. So next time you're making a salad, don't forget the dressing!

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