Moms Sage Stuffing Recipes

MOM'S SAUSAGE AND CRANBERRY STUFFING

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Dice bread into 3/4-inch cubes; spread into an even layer on a rimmed baking sheet.
• Bake in the preheated oven, stirring several times, until toasted, about 45 minutes. Keep oven on.
• Meanwhile, melt butter in a large Dutch oven over medium-high heat until foaming, about 2 minutes; do not allow butter to burn. Add Italian and andouille sausages. Cook, breaking sausages up into fine pieces, until just a few bits of pink remain, about 8 minutes.
• Add onion, celery, garlic, sage, rosemary, thyme, poultry seasoning, salt, and pepper. Stir frequently until vegetables are softened, about 7 minutes. Remove from the heat and stir in 2 cups chicken broth, orange juice, and 1 tablespoon orange zest.
• Whisk remaining 2 cups chicken broth, eggs, and parsley together in a medium bowl until combined. Slowly stir in the sausage mixture. Gently fold in the toasted bread cubes, stuffing mix, and dried cranberries until evenly mixed. Transfer to a buttered 9x13-inch baking dish and cover tightly with aluminum foil.
• Bake until an instant-read thermometer reads 150 degrees F (66 degrees C), about 45 minutes. Remove foil and continue to bake until crispy and golden brown on top, about 10 more minutes.
• Remove from the oven and let cool for 5 minutes before serving. Sprinkle with additional parsley if desired.

SIMPLE SAGE DRESSING/STUFFING

Steps:

• Preheat oven to 350 degrees.
• In a skillet, melt approximately 2-3 tablespoons butter on medium heat and sautè the celery and onion until softened, about 3-4 minutes. Set aside to cool slightly.
• In the meantime, cube the bread and set aside in a large, deep mixing bowl.
• Place the cooled celery and onion in the mixing bowl with the cubed bread. Next, add the *egg(s), sage, poultry seasoning, garlic powder, salt, and white pepper. Toss to combine. *Usually I don't need more than one egg.
• Now stir in about [1] cup of turkey stock. Mix. Add more stock, about 1/2 cup at a time until the bread mixture is {lightly} moistened but not saturated.
• Place the stuffing mixture in a buttered ovenproof casserole dish and cover with foil.
• Bake for about 45 minutes, removing the foil about 15 minutes before the cooking time is completed to allow the top to brown.
• Serve hot.