Martha Stewart Sage Stuffing Recipe 385

TEST KITCHEN'S FAVORITE STUFFING

Steps:

• Preheat oven to 300 degrees. Divide bread between 2 rimmed baking sheets and spread in a single layer. Bake, stirring a few times, until crisp and dry, about 40 minutes. Let cool. Break a piece open to make sure it's dried all the way through; if not, bake a few more minutes. Transfer to a large bowl.
• Melt butter in a large skillet over medium-high. Add onions, celery, and 2 teaspoons salt. Cook, stirring occasionally, until vegetables are soft and golden in places, 7 to 9 minutes. Add garlic, sage, and 1/4 teaspoon pepper; cook 1 minute. Pour in wine; cook until mostly evaporated, 1 to 2 minutes. Remove from heat.
• Increase oven temperature to 375 degrees. Brush a 2 1/2-quart baking dish with butter. Transfer onion mixture to bowl with toasted bread; add parsley. Drizzle with stock, stirring to combine. Stir in eggs to evenly coat. Transfer to prepared baking dish. Top with buttered parchment; loosely wrap with foil. (If making ahead, refrigerate at this point until you're ready to bake.) Bake 20 minutes. Uncover; continue cooking until golden on top, about 20 minutes more. Serve, with more parsley sprinkled on top.

CLASSIC STUFFING

Steps:

• Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
• Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.

SIMPLE STUFFING

Steps:

• Preheat oven to 400 degrees. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.
• In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetablesare softened, 5 to 7 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl.
• To vegetables in bowl, add bread, parsley, and eggs. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper; stir to combine. Mix in half of broth. Continue to add in more broth just until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).
• Just before roasting turkey, stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered bakingdish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

MARTHA STEWART SAGE STUFFING RECIPE - (3.8/5)

Steps:

• Directions Preheat oven to 350 degrees. On two rimmed baking sheets, arrange bread in a single layer. Bake until dry but not browned, about 14 minutes, tossing bread and rotating sheets halfway through. Transfer to a large bowl. (To store, let cool completely and keep in a resealable plastic bag at room temperature, up to 1 week.) In a large skillet, melt butter over medium. Add celery and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables soften, about 8 minutes. Add sage and celery seed and cook 3 minutes more. Transfer to bowl with bread. In a separate bowl, whisk together eggs and broth. Add to bread mixture and toss to combine. Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a buttered 9- by-13-inch baking dish. Cover with buttered foil; refrigerate until ready to bake. Bake at 350 degrees until warmed through, about 25 minutes. From Everyday Food, November 2009 | Send Me a Free Preview Issue Now! Read more at Marthastewart.com: Bread Stuffing with Sage - Martha Stewart Recipes