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.
#Christmas #Christmas Recipes #Recipes
Music in this video -
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Song - Coffee and Unicorns
Artist - Henyao
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Song - Fansi Pan
Artist - Yomoti
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Song - Piñata
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Merry Christmas & Thanks for watching!
Make PERFECT Thanksgiving Stuffing Every Time
Whether you call it stuffing or dressing, thanksgiving stuffing is essentially a savory bread pudding. Once you understand the ratios between bread, liquid, binder and other flavorings, you can make any variety of stuffing you’d like. I hope this one is helpful! ????????Adam
The Stuffing Formula by weight...
100% Bread
100% Liquid
20% Eggs
*Additional flavorings
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Classic Bread Stuffing…
1 stick Unsalted Butter
4 tbsp Chicken Fat *optional, sub out for another 1/ 2 stick of butter
1 lb Bread of choice (454g)
2 cups Cold Turkey or Chicken Stock (454g)
1 large Onion, diced
5 stalks Celery, diced
5 cloves Garlic, minced
1 tbsp fresh Thyme
1 tbsp fresh Rosemary
2 tbsp fresh Sage
2 whole large Eggs, whisked (110g) *round to the nearest egg
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STUFF THAT I USE…
Staub 9x13 casserole dish -
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MORE INFORMATION FOR YOU CURIOUS HUMANS…
Stuffing vs. Dressing -
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Make Perfect Turkey Stuffing & Dressing with a Simple Recipe Ratio
In this video, I teach you how to make a perfect turkey stuffing or dressing using a no-fail ratio of bread, liquid, and egg. What's great about this approach is as long as you stick to the ratio given, you can add any other ingredients you like to customize this recipe and make it your own.
STUFFING & DRESSING RATIO
* 100% Bread
* 100% Liquid
* 20 -25% Whole Egg
Cube bread and allow it to dry, either by toasting in the oven which will give it a roasty, toasty flavor, or allow to stale on your counter overnight. This will allow the bread to more readily absorb your liquid.
Mix liquid with eggs, and then mix with bread. In the video I separate the egg and liquid step, because I'm using hot turkey stock I just finished making, and didn't want to scramble the eggs. If your stock / liquid is cold, it's easier to combine first, and then toss with bread.
Place mixture in a greased casserole dish, and bake at 350F / 176C for about 1 hour, or until the top is a medium-golden brown, and the internal temp is about 173F.
NOTE ON INTERNAL TEMP
At 173F, the temperature is hot enough to fully set the proteins in the egg, which will keep your stuffing from falling apart. In this recipe, there isn't an excessive amount of egg, BUT, if there was, the egg would start to scramble and negatively affect the stuffing's texture, the higher above 173F it climbed.
STUFFING PUDDING
Another approach I commonly use is the Stuffing Pudding. It uses the same ratios as above, but instead, the egg is raised to 50%. So the new ratio is:
* 100% Bread
* 100% Liquid
* 50% Whole Egg
Everything is mixed together with flavors of choice, and placed in a terrine mold lined with plastic wrap. I then place a probe thermometer in the middle of the mixture and set the alarm temp at 173F.
The mixture is steamed until it hits 173F internal, and the top, which has now puffed over the top of the terrine mold, is weighted down with a sheet tray and anything heavy, and allowed to chill overnight.
The terrine is then sliced and browned in a pan with clarified butter. This yields an amazingly moist and flavorful play on stuffing, that is extremely versatile.
This same ratio can also be used to make a dessert style bread pudding, by adding sugar to taste, and swapping the liquid for whole milk. Add in any other ingredients, such as butter scotch chips, dry fruit, and shredded coconut to taste, and you're good to go. Cook mixture till it hits a 173F internal.
RECIPE USED IN THIS VIDEO
To completely fill a standard 13 X 9 Casserole Dish, I would recommend doubling the following recipe:
* 1 loaf Standard French Bread (1 pound, 450g)
* 6 oz Turkey Fat (Optional, used for toasting bread cubes)
* 1 Stick Unsalted Butter (4 oz / 110g)
* 1 Large Onion, Diced
* 5 Stalks Celery, Small Dice
* 1 Tablespoon Fresh Thyme, Minced
* 1 Tablespoon Fresh Marjoram, Minced
* 1 Tablespoon Fresh Tarragon, Minced
* 2 Cups Turkey Stock (1 lb / 450g)
* 2 Whole Eggs (About 50g a piece)
SALT SEASONING MIX
* 100g Kosher Salt
* 54g Turbinado Sugar
* 15g Coarse Black Pepper
* 11g Ground Ginger
* 10g Garlic Powder (California Brand Preferred)
* 3g MSG
CUSTOMIZING THIS RECIPE
Again, as long as you stick to the basic ratio given, you can add any ingredients you want to customize the flavor of your stuffing or dressing. Here are some examples:
IF YOU WANT TO ADD ALCOHOL, such as white wine, cognac, or bourbon, add it to the pan at the end of the sweating process, or during the deglazing step if your adding meat, as described in the next paragraph. Reduce alcohol until it's almost gone.
IF YOU WANT TO ADD MEAT SUCH AS GIBLETS, SAUSAGE, OYSTERS, etc ... add it to the pan at the beginning of the process, before your vegetables. Brown the meat (unless it's oysters or other shellfish, I would just poach), and then deglaze with water, wine, alcohol, or other liquid of choice. This will get all the brown nummies (fond) off the bottom of the pan, but also cool the pan so you can sweat the vegetables. If you would rather your vegetables have a roasted flavor, add them in BEFORE deglazing, and brown to your liking.
IF YOU WANT TO ADD DRY FRUIT ... soak it in either the alcohol / liquid you use in the deglazing step, or in the stock / liquid you mix with the bread. Soak until plump and a little soft, about 10-20 minutes.
As you can see, this recipe is highly versatile and customizable. The ACTUAL RECIPE I use in this video is rock solid with amazing, classic flavors, so if you're not feeling creative, just use the recipe given and you'll have a great stuffing or dressing to serve this holiday season.
To round out your Thanksgiving Cooking Game, please check out my video playlist here:
If you want to take a deeper dive into combining flavor structure and technique to create your own recipes, please check out my Culinary Boot Camp Lecture Series here:
No-Fail Signature Thanksgiving Stuffing - Kitchen Conundrums with Thomas Joseph
If you’re a die-hard fan of Thanksgiving and no other side dish matters more than perfectly prepared stuffing, then Thomas Joseph has the recipe for you. Watch as he shares a few simple tips for a simple homemade stuffing that you can make your own by adding a variety of your favorite ingredients.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.