Recipe for sage stuffing:
You will need a LARGE bowl for this. A LARGE bowl. Did I mention it needs to be big? Here we go:
1) Place 2 (1 lb.) bags of bread cubes in the bowl
2) Add 2 (15 oz.) cans of chicken stock/broth or 4 c. homemade chicken stock. Stir in thoroughly while adding to the cubes.
3) Add the following seasonings (be sure to SPRINKLE the seasonings evenly across the bread):
- 3 Tbs French's poultry seasoning
- 1 1/2 Tbs finely ground sage powder
- 1 Tbs garlic powder (IF you like garlic - this is optional)
4) In a sautee pan, combine the following ingredients:
- 1 stick (1/4 lb) real butter
- 4 large cloves of garlic
- 4 c. diced onions (about 3 large onions)
- 4 c. chopped celery
- 4 c. sliced mushrooms (about 3 8oz. packages)
5) Sautee the garlic and onions FIRST (without the mushrooms) for about 2-3 minutes. Add celery and continue cooking until celery gets slightly soft, then add the mushrooms and continue cooking until they are slightly soft as well.
6) Drain off excess liquid from the sautee pan, and stir the veggies into the bowl.
7) Beat 2 eggs well, and stir into the mixture.
8) Stuff bird and cook according to instructions provided on the bird's wrapper. If you have extra, put into a covered glass baking dish and cook for 1 hour at 350°
NOTE: Place some cheesecloth into the cavity BEFORE adding the stuffing. Then, when the bird comes out, you just pull the cheesecloth "bag" out and it comes out nice and neat.
--------------------------------
ONE THING: *BEFORE* adding the eggs, you may add additional seasonings to taste.
You will need a LARGE bowl for this. A LARGE bowl. Did I mention it needs to be big? Here we go:
1) Place 2 (1 lb.) bags of bread cubes in the bowl
2) Add 2 (15 oz.) cans of chicken stock/broth or 4 c. homemade chicken stock. Stir in thoroughly while adding to the cubes.
3) Add the following seasonings (be sure to SPRINKLE the seasonings evenly across the bread):
- 3 Tbs French's poultry seasoning
- 1 1/2 Tbs finely ground sage powder
- 1 Tbs garlic powder (IF you like garlic - this is optional)
4) In a sautee pan, combine the following ingredients:
- 1 stick (1/4 lb) real butter
- 4 large cloves of garlic
- 4 c. diced onions (about 3 large onions)
- 4 c. chopped celery
- 4 c. sliced mushrooms (about 3 8oz. packages)
5) Sautee the garlic and onions FIRST (without the mushrooms) for about 2-3 minutes. Add celery and continue cooking until celery gets slightly soft, then add the mushrooms and continue cooking until they are slightly soft as well.
6) Drain off excess liquid from the sautee pan, and stir the veggies into the bowl.
7) Beat 2 eggs well, and stir into the mixture.
8) Stuff bird and cook according to instructions provided on the bird's wrapper. If you have extra, put into a covered glass baking dish and cook for 1 hour at 350°
NOTE: Place some cheesecloth into the cavity BEFORE adding the stuffing. Then, when the bird comes out, you just pull the cheesecloth "bag" out and it comes out nice and neat.
--------------------------------
ONE THING: *BEFORE* adding the eggs, you may add additional seasonings to taste.
