SAGE DRESSING
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.
SIMPLE SAGE DRESSING/STUFFING
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
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.
CHICKEN DRESSING
This recipe came from my Grandmother and is a family tradition--a great dish which is eaten instead of stuffing here in the South.
Provided by Amanda Rader
Categories Side Dish Stuffing and Dressing Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large saucepan, bring the chicken broth to a boil.
- In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.
- Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.
- To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.
- Bake in preheated oven for 1 hour, or until set and well browned.
Nutrition Facts : Calories 485.1 calories, Carbohydrate 44.3 g, Cholesterol 118.6 mg, Fat 29.5 g, Fiber 2.8 g, Protein 10.9 g, SaturatedFat 5.9 g, Sodium 1949.6 mg, Sugar 6.7 g
SAGE DRESSING FOR CHICKEN
My family just loves this chicken stuffed with delicious sage dressing. They always ask for seconds.-Bobbie Talbott, Veneta, Oregon
Provided by Taste of Home
Categories Dinner Side Dishes
Time 2h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine bread cubes, onion, parsley, sage and the egg. Add enough broth until stuffing is moistened and holds together. Stuff loosely into chicken. Fasten with skewers to close. Place with breast side up on a shallow rack in roasting pan. Brush with butter if desired. Bake, uncovered, at 375° for 1-3/4 to 2-1/4 hours or until juices run clear. Baste several times with pan juices or butter. Prepare gravy if desired.
Nutrition Facts : Calories 359 calories, Fat 8g fat (0 saturated fat), Cholesterol 85mg cholesterol, Sodium 128mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 42g protein. Diabetic Exchanges
CHICKEN AND SAUSAGE WITH SAGE
From Nigella Lawson. She says it was inspired by sage and onion stuffing. This recipe is easy and makes great comfort food, but the best part is the way it smells in the oven. It makes the whole house smell amazing. Sometimes I substitute chicken thigh meat with good results. This needs to marinate overnight.
Provided by JenPo
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- The night before, add the chicken and onions to a storage bag.
- Juice the lemon into the bag, cut it into 8 pieces, and toss all the pieces into the bag.
- Add the olive oil, mustard, dried sage, pepper, and Worcestershire. Squish it around to combine, and seal it up.
- Refrigerate overnight or up to 2 days total.
- Preheat the oven to 425°F.
- Combine the chicken and marinade with the sausages in a roasting pan, and when it has come to room temperature, place it in the oven.
- Cook about 75 minutes, turning the sausages halfway through.
Nutrition Facts : Calories 914.6, Fat 75.8, SaturatedFat 20.3, Cholesterol 218.6, Sodium 870.4, Carbohydrate 4.9, Fiber 1.4, Sugar 1.1, Protein 51.8
SAGE STUFFED CHICKEN BREASTS
Make and share this Sage Stuffed Chicken Breasts recipe from Food.com.
Provided by dicentra
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the chicken on a clean cutting surface.
- Slit each breast open to create a pocket.
- In a medium bowl, toss together the stuffing mix, onion, sage and rosemary.
- Stuff ¼ of the dressing in each chicken breast and press edges together to close.
- Lightly coat the grill with cooking spray and preheat for 5 minutes.
- Grill the chicken for 7-9 minutes or until the chicken is fully cooked and the stuffing is warm.
Nutrition Facts : Calories 252.4, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 91.6, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 30.3
CRISPY SAGE CHICKEN TENDERS
One of my mom's favorite chicken recipes used fresh sage. Her version was smothered with gravy, but we like these panko-crusted tenders as they are. -Deb Perry, Traverse City, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, whisk buttermilk, salt, pepper sauce and pepper until blended. Add chicken, turning to coat; let stand 15 minutes. In a shallow bowl, toss bread crumbs with sage. , In a deep skillet, heat 1 in. of oil to 365°. Dip tenderloins in crumb mixture to coat both sides, patting to help coating adhere. Fry chicken 2-3 minutes on each side or until deep golden brown. Drain on paper towels. Sprinkle with additional salt to taste. If desired, serve with ranch dressing.
Nutrition Facts :
MAMA MAC'S VERY MOIST SAGE DRESSING
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
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.
SAGE DRESSING
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
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.
SAGE AND ONION STUFFING FOR ROAST CHICKEN
This is a really easy and complementary stuffing for a chicken. One batch will stuff a 1.5kg to 1.7kg chicken.
Provided by Kiwipom
Categories Low Cholesterol
Time 5m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Place breadcrumbs, finely chopped onion and sage in a large bowl.
- Gently start adding water and mixing till you get a nice binding stuffing, don't make it too sticky.
Nutrition Facts : Calories 479.1, Fat 6.1, SaturatedFat 1.5, Sodium 796.5, Carbohydrate 90.1, Fiber 7.2, Sugar 11.4, Protein 15.6
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