Nothing says Thanksgiving quite like a good savoury sage stuffing. I’ve been using this recipe for years and it’s a winner every time.

Savoury Sage Stuffing Ingredients:

2 loaves of white bread with a nice crust on it. (take off crust and tear into small pieces/ inside as well but keep it separate)
1 large onion diced small
1 qts. cream
1 qt. milk
1 pt. chicken stock
1 cloves garlic (pounded to a paste)
6 ribs of celery (diced)
4 tbs. flour
4 tbs. butter
3 bay leaf ground
1 tsp. Bell’s Poultry Seasoning
3 tbs. salt

Savoury Sage Stuffing Method:

Soak inside of bread in the milk and stock, while you soak the crust in the cream.

Melt butter and add all veggies/garlic included and flour, salt and spices. Saute until you start getting some color on your veg. Pour mixture over your inside bread stuffing and mix.Next, work the crust into the big mix (inside stuffing and veg). bake in baking dish in oven at 400 for an hour covered. Half way through pull out and press down your stuffing mix. 

Photo: Williams Sonoma. Their cookware makes us drool!!

sage-stuffing

Jennifer English

Jennifer English

Jennifer is a multi-award winning broadcaster, writer, and culinarian who is the founder and host of the Food & Wine Radio Network, based in Tucson, Arizona. Her in-depth interviews and intellectual musings on the craft, history and culture of all areas of food and drink have earned Jennifer the prestigious Gracie Allen Award from The Foundation of American Women in Radio & Television and The James Beard Foundation Award for Best Radio Show. Jennifer serves on the Board of the New Orleans Culinary & Cultural Preservation Society, and was proud to participate on the very first Seminar Panel at Tales of the Cocktail. Jennifer is a co-founder of the World Margarita Championships. She’s also hosted food segments for NBC affiliate KVOA TV-4 and the “Bottoms Up Radio Hour”, and R.S.V.P. Radio Show. Boston born Jennifer has called Tucson home for many years. Jennifer’s delights in sharing the delicious and bountiful flavors, colors, smells and sips of the Desert Southwest.

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