Mama Macs Very Moist Sage Dressing Recipes

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MOM'S SAGE DRESSING



Mom's Sage Dressing image

Provided by Laura

Number Of Ingredients 5

2 loaves of sandwich bread (I usually just get the cheapest loaf, which is usually store brand)
4 stalks of celery, finely diced
2 medium onions, finely diced
4 Tbsp butter
ground sage

Steps:

  • Slice loaves of bread into small cubes. Place in a large pot or on a cookie sheet. Sprinkle with sage and toss bread. You want each piece of bread to get a little sprinkling of sage. Repeat this as necessary. I'd guess I use at least 2 tsp, maybe even a tablespoon.
  • Place diced celery in a pan with just enough water to cover and steam until tender. Add celery along with the water to the bread and toss.
  • Then saute onion in the butter until translucent. Toss in with bread. At this point, feel the bread. You want it to just be slightly moist and sticky. If needed add more water to get bread to that consistency.
  • Place bread mixture in a pocket made of foil (wrapped tight), or they have those foil packs you can buy now. It is best to cook it in foil. However, you can also use a large roasting bag placed on a cookie sheet too to cook it in. Don't cook in a casserole dish, the dressing won't all remain moist, you'll get some that is crunchy. I learned that his time! Bake at 350 degrees for 30 minutes. (I've done it at 325 along with the turkey for 40 minutes) This can be made a day ahead and kept in the fridge.

TRADITIONAL SAGE DRESSING



Traditional Sage Dressing image

This is a very basic typical stuffing. The sage complements the turkey exceedingly well. It is a down and dirty no frills bread stuffing.

Provided by submrnfamily

Categories     Low Protein

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup melted butter
1 cup minced fresh parsley
3 cups chopped onions
3 cups minced celery (stalks and leaves)
salt and black pepper, to taste
16 slices white bread, dried and broken into small pieces
1 egg
2 cups chicken broth
6 tablespoons minced fresh sage

Steps:

  • Saute the onions and celery in 4 tablespoons butter until soft.
  • In a large bowl, toss the dried bread, sage, parsley, salt, and pepper.
  • Add the onion mixture along with the remaining melted butter to the bread mixture.
  • Beat the egg and add to the mixture.
  • Toss until well mixed.
  • Add the broth slowly while tossing mixture to moisten thoroughly, making sure to not make the stuffing soupy.
  • Stuff the turkey or bake alongside in a greased casserole, in a 325 degree oven for 30 minutes.

Nutrition Facts : Calories 523.5, Fat 34.6, SaturatedFat 20.5, Cholesterol 112.3, Sodium 920.9, Carbohydrate 45, Fiber 4.9, Sugar 7.6, Protein 9.8

MAMA MAC'S VERY MOIST SAGE DRESSING



Mama Mac's Very Moist Sage Dressing image

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

1 (16 ounce) bag cornbread stuffing mix
10 slices white bread, cubed
1 large onion, chopped
3 stalks celery, chopped
1/2 green bell pepper, chopped (optional)
2 eggs
1/2 cup butter, softened (1 stick)
1 (5 ounce) can evaporated milk (pet)
3 cups fat-free chicken broth
1 (11 ounce) can fat-free cream of chicken soup
2 tablespoons ground sage

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.

BALSAMIC SAGE DRESSING



Balsamic Sage Dressing image

Make and share this Balsamic Sage Dressing recipe from Food.com.

Provided by Millereg

Categories     Salad Dressings

Time 10m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 8

1 cup balsamic vinegar
1/2 cup water
1 tablespoon garlic, minced
1 tablespoon shallot, finely chopped
1 tablespoon honey
2 tablespoons fresh sage
1 tablespoon olive oil
2 egg whites (for emulsification)

Steps:

  • Blend all ingredients except shallots and garlic- add separately.

Nutrition Facts : Calories 29.6, Fat 0.9, SaturatedFat 0.1, Sodium 11, Carbohydrate 4.3, Fiber 0.1, Sugar 3.5, Protein 0.6

SAGE DRESSING - CROCK POT



Sage Dressing - Crock Pot image

Make and share this Sage Dressing - Crock Pot recipe from Food.com.

Provided by brenda-ohio

Categories     Winter

Time 4h15m

Yield 12 serving(s)

Number Of Ingredients 12

1 loaf stale bread, tore up into little pieces
3 stalks celery, chopped into small pieces
2 medium onions, diced
1 teaspoon dry rubbed sage
1/2 teaspoon thyme
1/2 tablespoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup real butter
3 cups chicken broth
1 cup milk
5 medium eggs

Steps:

  • In skillet or saucepan cook the veggies and seasonings with the butter until tender.
  • Add the chicken broth and simmer for another 5 minutes.
  • Pour over the torn bread and fold into the bread pieces.
  • In separate bowl, beat the eggs; then add to the bread mixture and mix well.
  • Stir in the milk and pour into a sprayed or buttered crock pot.
  • Cook for 2 hours on low then turn to.
  • high and cook for another 2 hours.
  • Very moist and great flavor, not too strong .

SAGE DRESSING



Sage Dressing image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 14

1 pound dense country white bread, cut in 3/4-inch cubes
6 tablespoons unsalted butter, plus more for greasing the baking dish
2 leeks, halved lengthwise
4 to 6 ounces button or wild mushrooms, sliced 1/3-inch thick
Oil
1 1/2 cups thinly sliced celery
2 to 3 teaspoons crumbled dried sage
1 1/2 teaspoons dried thyme or dried marjoram, or a combination
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups chicken or turkey stock
2 large eggs
1/2 teaspoon baking powder
Fresh sage or thyme sprigs, for garnish

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.

SOUTHERN CORNBREAD SAGE DRESSING



Southern Cornbread Sage Dressing image

My mom has made this for years at Thanksgiving and now I am carrying on the tradition. Truly Southern dressing, I believe this recipe originated in Southern Living sometime in the early to mid 80s.

Provided by AngelaTN

Categories     Thanksgiving

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 14

3 cups self-rising cornmeal
1/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 pinch baking soda
3 cups buttermilk
2 eggs, well beaten
1 cup chopped celery
3/4 cup chopped onion
3 tablespoons bacon drippings
1 3/4 cups herb seasoned stuffing mix
2 teaspoons sage
1 (10 1/2 ounce) can cream of chicken soup
3 cups chicken broth

Steps:

  • Preheat oven to 450 degrees.
  • Combine first five ingredients. Add buttermilk and eggs, mixing well.
  • Stir in celery and onions.
  • Heat bacon drippings in iron skillet in oven until hot. Add 1 tablespoons drippings to batter.
  • Pour batter into skillet and bake for 30 minutes. Remove from oven and let cool some.
  • When cooled, crumble cornbread into large mixing bowl. Add stuffing mix and sage.
  • Meanwhile, in pan heat together cream of chicken soup and broth. Stir until thoroughly heated.
  • Pour soup mixture over bread mixture and stir well.
  • Place in 13x9 pan and bake at 375 degrees for 34-40 minutes.

Nutrition Facts : Calories 262.3, Fat 8.9, SaturatedFat 3, Cholesterol 46.2, Sodium 1234.1, Carbohydrate 36.9, Fiber 3, Sugar 5.9, Protein 9.4

TRADITIONAL SAGE DRESSING



Traditional Sage Dressing image

Simple and easy, this traditional dressing uses no "odd" ingredients or hard to identify food, making it popular for more traditional menus. I or we do not recommend ever stuffing a turkey, but if you must this recipe can be used. But please consider our suggestion below for getting the flavor and moistness that some people prefer rather than risking sickness or at the very least an overcooked turkey.

Provided by CHEF GRPA

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup melted butter, divided
3 cups chopped onions
3 cups minced celery ribs, and leaves
16 slices white bread, dried and broken into small pieces
1 cup minced fresh parsley
6 tablespoons minced fresh sage
salt
fresh ground black pepper
1 egg
2 cups chicken broth (about)

Steps:

  • 1. Saute the onions and celery in 4 tablespoons butter until soft and set aside to cool. In a large bowl, toss the dried bread, sage, parsley, salt, and pepper. Add the onion mixture along with the remaining melted butter to the bread mixture. Beat the egg and add to the mixture. Toss until well mixed. Add the broth slowly while tossing mixture to moisten thoroughly, making sure to not make the stuffing soupy. Spoon into a greased casserole and bake at 350-450*F. for 30-45 minutes or until golden brown. If desired, spoon some of the turkey drippings over the stuffing while baking for that "baked in a turkey" flavor and moistness.

Nutrition Facts : Calories 392.6, Fat 26, SaturatedFat 15.4, Cholesterol 84.3, Sodium 690.7, Carbohydrate 33.7, Fiber 3.7, Sugar 5.7, Protein 7.4

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