CRANBERRY, PECAN AND SAGE STUFFING
This recipe comes from Annie who is a chef on the J&E Riggin schooner that sails out of Rockland, Maine. I have made several of her recipes and they are all wonderful. This is one of several stuffing recipes as we call it here in the Northeast.
Provided by Mimi Hall
Categories Fruit
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- The amount of liquid will vary due to the moisture content of the bread. The stuffing should be moist, but not saturated.
- In a large sauté pan or stockpot, over medium-high heat, melt butter and sauté onions and celery until translucent. Add the rest of the ingredients and stir to incorporate. Stuff the turkey or bake covered for 55 minutes at 375ºF, the last 10 minutes uncovered.
- Makes enough to stuff a 20-pound turkey
- Cooking time depends upon if the dressig is cooked in the bird or seperate. I estimated it as having been cooked in a 20 pound turkey.
Nutrition Facts : Calories 501.2, Fat 31.9, SaturatedFat 11.7, Cholesterol 43.1, Sodium 1102.4, Carbohydrate 46.7, Fiber 5.3, Sugar 7.1, Protein 9.8
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Zaryab Haider
[email protected]This stuffing was a little too dry for my taste. I think I would add more broth or butter next time. The flavors were good, though.
Shahmeer Qazi
[email protected]Meh.
hunter nimmo
[email protected]This stuffing was easy to make and turned out great. I used fresh cranberries and pecans, and the sage added a nice touch of flavor. I will definitely make this again.
Snenhlanhla Mthimunye
[email protected]Not bad!
Troy Levale
[email protected]This stuffing was amazing! I made it for Thanksgiving dinner and it was a huge hit. The flavors of the cranberries, pecans, and sage were perfect together. The stuffing was moist and flavorful, and it held its shape well. I will definitely be making