The Easiest and Tastiest Sage and Onion Stuffing | Christmas Recipe
How to make an amazing and very easy sage and onion stuffing. Not only can this be served on its own, but it's also perfect to stuff in your roasted Christmas or Thanksgiving turkey and/or chicken. This stuffing recipe only requires a few simple ingredients and the results are fantastic. With simple and easy to follow instructions, this stuffing will keep you going back for more. Merry Christmas and please enjoy.
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Serves - 6
Ingredients -
3 - Medium to Large Brown (Yellow) Onions, Diced
2 - Cloves of Garlic, Thinly Sliced
12 - Fresh Sage Leaves, Roughly Chopped (Substitute for 2 tsp-2g of Dried Sage Leaves)
5g (0.10z) - Flat Leaf Parsley, Roughly Chopped (Substitute for 1/2 tsp-0.5g of Dried Parsley Flakes)
220g (7.7oz) - Fresh White Breadcrumbs (Crusts Removed) SEE NOTE BELOW
107.5g (3.7oz) - Unsalted Butter, Cubed
(100g (3.5oz) and 7.5g (0.2oz) Separated)
Salt & Pepper to taste
Notes* -
Sage can be substituted for 2 tsp-2g of Dried Sage Leaves
Flat Leaf Parsley can be substituted for 1/2 tsp-0.5g of Dried Parsley Flakes
Separate the Unsalted Butter into 100g (3.5oz) and 7.5g ( 0.2oz) portions.
Coarse breadcrumbs by hand -
Remove the crusts from the bread and chop the bread up using a sharp knife just until it resembles large bread crumbs. It doesn’t have to be extremely fine (the same as a food processor). The larger pieces will create a fantastic texture. Any questions feel free to ask me in the comments or via instagram -
Using this stuffing to stuff poultry -
When using this stuffing actually as a stuffing, make sure to have it completely cold (straight out of the fridge). This will prevent any bacteria from forming due to the chicken being cold and the stuffing being hot. The temperature levels will be completely different, resulting in the chicken entering the danger zone which is a temperature scale to which bacteria starts to grow.
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Merry Christmas & Thanks for watching!
Autumn - Thanksgiving Sage Sausage & Apple Stuffing recipe
Autumn - Thanksgiving Sage Sausage & Apple Stuffing
This is one of the recipes that mom and I have been tweaking for years. Mom started making this - and various other things - from improvisation and memory. As I got older - and continually heard all the stories of the lost recipes, of foods that her mother and grandmother used make when she was a child - I got in to the habit of asking a lot of questions, and writing the recipes down. The intent was that they would not be lost, and so we could effectively reproduce the results. As I learned to cook, we'd collaborate and tweak the recipes until we were both quite happy with the results.
In memory of my mom. Thank you so very much!
You really don't need to wait 'till Thanksgiving to use this recipe. It comes together pretty easily, and goes great with any poultry.
Ingredients:
3 sticks of celery, chopped
1c frozen chopped onion
1 stick of butter
1 - 12-16 oz tube of Sage Sausage - Bob Evans/Jimmy Dean
1 approx 8 oz beef broth
1 approx 8 oz chicken broth
1 Granny Smith apple
½ -full bag is 14oz, you use 8oz = 4c - Arnold Herb Seasoned Stuffing
¼ cup chopped pecans
¼ cup currants
¼ cup dried cranberries
Process:
Melt the butter in a lg cookpot. Sautee the celery & onion until cooked, but not brown.
Remove to large mixing bowl.
Dump the sausage tube into the lg cookpot.
Break up the sausage into small crumbs, as you move it around and cook it.
Dump the cooked sausage crumbs into a colander, and run very hot tap water over it in order to remove grease.
Add celery & onion mix and sausage into lg cookpot.
Add the cans beef & chicken both.
Peel granny smith apple and cut into small pieces. Add the apple.
Add 8 oz of Arnold Herb seasoned stuffing. Add an additional ¼ bag if the mixture is soupy. It should be a nice thick lumpy texture.
Mix thoroughly.
At his point you can sample the mixture before baking.
- 1-2 casserole dishes, approx 9-10” square
spray PAM into the pan and dump the mixture into it
Seal the dish with tinfoil on top. Cook at 350 deg F - 177deg C for 45min
Remove foil cover, cook 10 min in order to brown the top
Pork, Sage and Apple Stuffing For Turkey | Gordon Ramsay
From Christmas with Gordon (2010). Gordon makes a pork and apple stuffing flavoured with spicy Merguez sausages. Putting a little more effort into making stuffing and the flavours will reward you.
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Sausage, Apple and Sage Stuffing | How to Boil Water | Food Network
This savory, sweet dressing will be a hit at your Thanksgiving table.
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Sage, Sausage and Apple Stuffing
Recipe courtesy of Food Network Kitchen
Total: 1 hr 20 min
Prep: 20 min
Cook: 1 hr
Yield: 8 to 10 servings
Level: Easy
Ingredients
16-ounce bag stuffing cubes
6 tablespoons unsalted butter, plus more for greasing the pan and topping
1 pound fresh sage sausage, casing removed
1 medium onion, chopped
2 cooking apples, such as Gravenstein, Rome, or Golden Delicious, peeled, cored, and chopped
1 to 2 ribs celery with leaves, chopped
1/2 teaspoon kosher salt
3 cups chicken broth, homemade or low-sodium canned
1/4 cup chopped fresh flat-leaf parsley
1/2 cup walnut pieces, toasted (See Note)
2 eggs, beaten
Directions
Preheat oven to 325 degrees F.
Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Set immediately or warm.
Cook's Note
*Put the dressing in the oven during the last hour of cooking the turkey *To toast nuts, spread them out on a baking sheet and toast in a 350 degree F oven until golden, about 7 minutes.
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Sausage, Apple and Sage Stuffing | How to Boil Water | Food Network
Carla Makes Thanksgiving Stuffing | From the Test Kitchen | Bon Appétit
Sponsored by Swanson | Join Carla Music in the Bon Appétit Test Kitchen as she makes Thanksgiving stuffing. This easy stuffing recipe, or dressing if you prefer, will be a staple on your Thanksgiving dinner menu for years to come.
Check out the recipe here:
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Carla Makes Thanksgiving Stuffing | From the Test Kitchen | Bon Appétit
How to Make Easy Apple and Sage Stuffing - The Easiest Way
Preparing a perfect Thanksgiving meal on time can be tough. This year you can be thankful to Christine Gallary from the CHOW Test Kitchen for showing you how to make an easy, delicious stuffing that can be put together a day in advance and just reheated when you need it. In this video recipe, she demonstrates how to make our Basic Apple and Sage Stuffing recipe.
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The Easiest Way is CHOW's weekly video recipe series. Every Wednesday we'll be debuting a new, simple video recipe straight from the Test Kitchen that gives step-by-step instructions along with all the extra information you need to put together a great meal. Check back every week and you'll never lack for dinner ideas again!
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