RECIPES
22
Sage Stuffing
If using earthenware, enamel-coated steel or other heavy ceramic bakeware, use Convection Bake. The heat will transfer better
when using this mode.
12 slices day-old bread, cut into
1
⁄2" cubes
1
⁄
2 cup unsalted butter
1
1
⁄2 cups white onion, chopped
3
⁄4 cup celery, small diced
1
⁄4 cup carrot, small diced
1 large egg, lightly beaten
1
1
⁄4 Tbsp. fresh sage, chopped
1
1
⁄4 tsp. salt
1
⁄2
tsp. ground black pepper
1
⁄2 to 1 cup reserved drippings from turkey pan or chicken stock
Preheat oven to 325˚F on Convection Bake.
Grease a 9" x 13" ceramic baking dish. Place bread cubes on baking sheet and dry in oven for 10 to 15 minutes. Transfer bread to a
large mixing bowl and reserve. Melt butter in large sauté pan. Add onion, celery and carrot and cook for 5 minutes, until onions are
translucent. Add to bread cubes and toss. Add egg and adjust seasonings with sage, salt and pepper. Add just enough pan drippings
to moisten the bread. Pour mixture into baking dish and bake until top is brown and a toothpick inserted in the center comes out
clean, about 30-35 minutes.
Additional seasonings may be added to the stuffing. Fresh herbs are preferred to dried because they add great color and flavor.
Good ones to try are: Italian parsley, thyme, basil, oregano, tarragon, chives or green onion, chervil and rosemary.
Serves 4.
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