Sage Onion Pumpkin Pecan Dressing Recipes

SAGE ONION & PUMPKIN PECAN DRESSING

Steps:

• In a large casserole-type pot, heat 1 tbsp of butter.
• Add the pumpkin, drizzle with maple syrup and lightly saute for 8-10 minutes until lightly coloured and begins to soften.
• Remove from pan and keep to one side.
• Add the remainder of the butter to the pan and throw in the onions and gently saute for 5-10 minutes.
• Add the sage and continue to saute for an additional 2 minutes.
• Add back the pumpkin, pecans and the cranberries and gently stir over low heat.
• Add the 3 cups of day-old diced bread.
• Stir gently and season with salt and pepper.
• Add half the chicken stock and bake in an oven at approximately 285 degrees for 35-40 minutes.
• Check from time to time and if you need to add a little more chicken stock, do so;; if not, allow the bread, pecans and pumpkin to absorb all the moisture and lightly caramelize.
• Note: Savoury stuffing can be used as is, or to stuff a turkey, chicken or Cornish hen.
• You stuff the bird using the stuffing at the point before the stuffing goes into the oven.

HERBED PECAN STUFFING

Steps:

• Preheat oven to 225°. Place bread cubes in a single layer on an ungreased baking sheet. Bake until partially dried, tossing occasionally, 30-40 minutes. Set aside. Increase oven temperature to 325°., Meanwhile, combine raisins and apple juice in a saucepan; bring to a boil. Remove from the heat; let stand for 15 minutes. In a large skillet or Dutch oven, heat oil over medium-high heat. Add celery, onion and garlic; cook and stir until tender, 5-7 minutes. Stir in parsley, salt, sage, thyme, fennel seeds and pepper; remove from the heat. Beat egg and broth; add to vegetable mixture with bread cubes and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13x9-in. baking dish. , Cover and bake for 30 minutes. Uncover; bake until lightly browned, 15-20 minutes longer.

PECAN SAUSAGE STUFFING

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In the same skillet, saute onions and celery in butter until tender. Add garlic and cook 1 minute longer., Add the bread cubes, apples, pecans, sage, thyme, salt, pepper and onion mixture to the sausage. Stir in enough broth to reach desired moistness. Transfer to a greased 13-in. x 9-in. baking dish (dish will be full). Bake, uncovered, at 375° for 25-30 minutes or until lightly browned.

SAGE AND ONION STUFFING

Steps:

• Heat the butter and oil in a frying pan. Fry the onion, bay and a pinch of salt gently for 15 mins over a low heat until the onions are softened and translucent. Add the garlic and sage and fry for 1 min. Leave to cool for 10 mins.
• Heat the oven to 180C/160C fan/gas 4. Stir the breadcrumbs and beaten egg through the onion mixture. Season to taste. Divide into 12 balls, weighing for accuracy, if you like. Bake on a flat baking sheet lined with parchment for 25-30 mins or until golden brown. Serve as part of a roast dinner.