Best 3 Simple Sage Dressingstuffing Recipes

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Sage dressing or stuffing is a traditional side dish that can elevate any meal with its savory and aromatic flavors. Whether you prefer a classic recipe passed down through generations or a contemporary twist on this beloved dish, there are endless variations to satisfy every palate. With the right combination of herbs, spices, and ingredients, you can create a simple yet flavorful sage dressing or stuffing that will steal the show at your next gathering. Let's embark on a culinary journey to discover the best recipe for "simple sage dressingstuffing."

Check out the recipes below so you can choose the best recipe for yourself!

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

SIMPLE SAGE DRESSING/STUFFING



Simple Sage Dressing/Stuffing image

Our family's traditional stuffing recipe for the Thanksgiving turkey. Although I have strayed from time to time over the years, this is the stuffing recipe I always return to. All ingredient amounts are estimated; Mom has never measured and neither have I. Mom wants me to remind you to be careful with the amount of sage you use. Start off using a small amount of sage then adjust as needed. Please note that for safety reasons I do not place the stuffing into the cavity of the turkey, rather, I bake it separately. Finally and most importanly, *please avoid using commercially produced stock in this stuffing*. This is the stock recipe I use every time: Recipe #55282 And the bread recipe I've used the past several Thanksgivings: Recipe #102949

Provided by COOKGIRl

Categories     Vegetable

Time 1h5m

Yield 12 cups

Number Of Ingredients 11

12 cups day old bread, cut into 1/2-inch cubes
butter, for sauteing
2 cups celery & leaves, minced
1 large yellow onion, diced small
1 -2 egg, lightly beaten
1 tablespoon dried sage or 3 teaspoons finely minced fresh sage, to taste
1 teaspoon poultry seasoning, to taste
1/2 teaspoon salt-free garlic powder
salt, to taste
white pepper, to taste
fresh salt-free turkey broth, warm but not too hot

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.

BREAD STUFFING WITH SAGE



Bread Stuffing with Sage image

This incredibly simple stuffing has a traditional flavor everyone will love. It's a wonderful complement to Salt and Pepper Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 45m

Number Of Ingredients 9

2 loaves sliced white sandwich bread (1 pound each), torn into bite-size pieces
1/4 cup (1/2 stick) butter, plus more for baking dish and foil
4 celery stalks, diced medium
1 large onion, diced medium
Coarse salt and ground pepper
2 teaspoons dried rubbed sage
1 teaspoon celery seed
3 eggs
3 1/2 cups (29 ounces) low-sodium chicken broth

Steps:

  • Preheat oven to 350 degrees. On two rimmed baking sheets, arrange bread in a single layer. Bake until dry but not browned, about 14 minutes, tossing bread and rotating sheets halfway through. Transfer to a large bowl. (To store, let cool completely and keep in a resealable plastic bag at room temperature, up to 1 week.)
  • In a large skillet, melt butter over medium. Add celery and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables soften, about 8 minutes. Add sage and celery seed and cook 3 minutes more. Transfer to bowl with bread. In a separate bowl, whisk together eggs and broth. Add to bread mixture and toss to combine.
  • Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a buttered 9-by-13-inch baking dish. Cover with buttered foil; refrigerate until ready to bake. Bake at 350 degrees until warmed through, about 25 minutes.

Nutrition Facts : Calories 425 g, Fat 14 g, Fiber 3 g, Protein 14 g

Tips:

  • For a more flavorful dressing, use fresh sage leaves instead of dried. If using fresh sage, you will need about 1/2 cup.
  • If you don't have any chicken broth on hand, you can use water instead. However, the chicken broth will add more flavor to the dressing.
  • Be sure to toast the bread cubes before adding them to the dressing. This will help them to absorb the flavors of the other ingredients and prevent them from becoming soggy.
  • If you are using a store-bought rotisserie chicken, be sure to remove the skin and bones before adding the chicken to the dressing.
  • Serve the dressing warm or at room temperature. It can also be made ahead of time and reheated before serving.

Conclusion:

Sage dressing is a delicious and easy-to-make side dish that is perfect for Thanksgiving or any other special occasion. It is also a great way to use up leftover bread. With its simple ingredients and rustic flavor, sage dressing is sure to be a hit with everyone at your table.

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