Stuffing/Dressing: Sage Dressing Recipes by Mona

posted by Mona M 11-23-100 2:03 AM

Sage Dressing

1 cup Butter; melted, divided
3 cups Chopped onions
3 cups Minced celery
16 slices White bread, dried broken into small pieces
6 tbl. Minced fresh sage; or 3 tbl. -Dried sage leaves
1 cup Minced fresh parsley
2 tsp. Salt; or to taste
1 tsp. Freshly ground black pepper or to taste
2 cups Broth; or less (turkey, giblet or chicken)

Put 4 tablespoons melted butter into skillet. Add onions and celery and cook, stirring often, over moderate heat until vegetables are soft but not browned.

In large bowl, combine dried bread, sage, parsley and salt and pepper. Add onion and celery mixture and remaining melted butter. Toss until well mixed (using your hands works best for mixing). Add broth slowly, a little at a time, while tossing mixture to moisten thoroughly. Take care to add only enough liquid to moisten or stuffing will become sodden. To test stuffing in order to see if seasonings are correct, melt a little butter in small skillet. Add rounded tablespoon of stuffing to skillet and stir until lightly golden. If it needs a more lively flavor, add more sage, onions or celery.

Makes Enough for 16-Pound Turkey

Sage Dressing

2/3 cup chopped yellow onion
1/3 cup chopped celery
1 teaspoon minced garlic
1/3 cup diced bell pepper
1 pound bread crumbs, not too fine
1/3 teaspoon black pepper
1/4 teaspoon ground sage
1/8 teaspoon thyme leaves
2 teaspoon chopped parsley
2/3 teaspoon garlic powder
2/3 cup chicken stock or broth

Wilt onion, celery, garlic and pepper in heavy bottomed pan and cook until tender. Add all other ingredients and stir well.

Next day, place stuffing in baking dish and cover with foil. Bake in preheated 300 degree oven for 30
minutes or until heated through.

Yield: 8 servings (serving size: 1/3 cup)

Per Serving: Calories 168; Fat 2 gms; Saturated Fat 0 gms; Cholesterol 0 mg; Sodium 427 mg;
Carbohydrate 30 gms; Fiber 2 gm;
Sugars 3 gms; Protein 6 gms; Vitamin A 8 RE; Vitamin C 10 mg; Calcium 80 mg; Iron 2 mg. This
recipe is 11% fat.
Carbohydrate points: 2
Carbohydrate (gm): 30
Exchanges: 1-1/2 Bread/Starch, 1 Vegetable

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line