Sage and onion stuffing is a classic side dish that can elevate any meal. This savory stuffing is made with simple, affordable ingredients that can be easily found in most pantries. With a combination of soft, fluffy bread, aromatic herbs, and flavorful vegetables, sage and onion stuffing is sure to be a hit at any gathering.
This recipe article offers three variations of sage and onion stuffing to cater to different preferences and dietary restrictions. The traditional recipe uses white bread, butter, onion, celery, sage, and parsley. For a healthier option, the article provides a recipe for a whole wheat sage and onion stuffing that uses whole wheat bread and incorporates chopped carrots and walnuts for added texture and nutrition. Additionally, there's a vegetarian sage and onion stuffing recipe that omits the sausage and uses vegetable broth instead of chicken broth, making it a perfect choice for vegetarians and vegans.
ROAST GOOSE WITH GARLIC, ONION AND SAGE STUFFING
Provided by Don Shingler, Jr.
Categories Chicken Garlic Onion Roast Sauté Christmas Thanksgiving Stuffing/Dressing Sage Bon Appétit Seattle Washington
Yield Serves 6
Number Of Ingredients 18
Steps:
- For stuffing:
- Melt butter in heavy large skillet over medium heat. Add onions, celery and garlic and sauté until soft, about 8 minutes. Combine stuffing mixture, sage, salt, oregano, thyme, pepper and Italian Seasoning in large bowl. Stir in onion mixture and eggs. Add stock and mix well. Set aside.
- For goose:
- Preheat oven to 450°F. Rinse goose inside and out; pat dry, using paper towel. Rub goose inside and out with halved lemon. Season goose inside and out with salt and pepper. Fill main cavity and neck cavity loosely with stuffing. Place any remaining stuffing in small buttered baking dish and cover with foil. Run fingers between breast meat and skin to loosen skin. Place bacon slices under breast skin. Wrap goose in cheesecloth.
- Place goose on rack set into large roasting pan. Roast goose 30 minutes. Reduce heat to 350°F. Continue roasting until meat thermometer inserted into thickest part to thigh registers 180°F., basting every 20 minutes with pan juices, about 1 hour 20 minutes. (Place stuffing in covered baking dish in oven during last 40 minutes.) Remove cheesecloth. Transfer goose to platter. Pass stuffing separately.
SAGE AND ONION STUFFING
Make and share this Sage and Onion Stuffing recipe from Food.com.
Provided by CoffeeMom
Categories Thanksgiving
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Dice onions.
- Put them in a pan with just enough water to cover them and parboil.
- Chop the fesh sage finely, if using.
- Drain the onions.
- Mix fresh or powdered sage and oninons in a bowl with the bread crumbs.
- Melt butter, add to stuffing, and season to taste.
- Stuff the bird of your choice or cook at 350 degrees for 35-45 minutes in a well greased pan.
Nutrition Facts : Calories 122.3, Fat 8.2, SaturatedFat 5, Cholesterol 20.3, Sodium 145.6, Carbohydrate 11, Fiber 1, Sugar 2.2, Protein 1.6
SLOW COOKER SAGE AND ONION STUFFING
This wonderful moist and flavorful stuffing is cooked in a slow cooker to free up precious oven space.
Provided by Danilee
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 4h25m
Yield 10
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium heat. Cook onion until softened, 3 to 5 minutes. Add sausage; cook and stir until browned, about 5 minutes.
- Whisk chicken broth, eggs, and sage together in a bowl.
- Place bread cubes in a slow cooker. Add sausage mixture and toss. Pour in broth mixture. Add raw celery and toss together.
- Cook on Low until flavors combine, about 4 hours.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 24.9 g, Cholesterol 71.3 mg, Fat 14.6 g, Fiber 1.4 g, Protein 10 g, SaturatedFat 6.1 g, Sodium 1151.4 mg, Sugar 3 g
SAGE AND ONION STUFFING FOR ROAST CHICKEN
This is a really easy and complementary stuffing for a chicken. One batch will stuff a 1.5kg to 1.7kg chicken.
Provided by Kiwipom
Categories Low Cholesterol
Time 5m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Place breadcrumbs, finely chopped onion and sage in a large bowl.
- Gently start adding water and mixing till you get a nice binding stuffing, don't make it too sticky.
Nutrition Facts : Calories 479.1, Fat 6.1, SaturatedFat 1.5, Sodium 796.5, Carbohydrate 90.1, Fiber 7.2, Sugar 11.4, Protein 15.6
MUSHROOM, ONION AND SAGE STUFFING
Steps:
- 1. Preheat oven to 375°F and butter a 9x13 baking dish. 2. Rinse, pat dry and quarter the mushrooms. Heat the butter in a large pan and add mushrooms, onions, celery and garlic and cook until they are soft, stirring frequently. 3. Add sage and thyme to the vegetables and cook for a 3 minutes, then take off heat. 4. Beat the eggs with the chicken stock and season with salt and pepper and poultry seasoning. 5. In a large bowl, combine the breadcrumbs and egg mixture. Then add in the cooked vegetables and herbs. 6. Pour into baking dish and drizzle with melted butter. 7. Cover and bake for 30 minutes. Uncover and bake for another 15-20 minutes or until top is browned. Some burned pieces are fine. 8. Let cool for 10 minutes before serving.
SAGE AND ONION STUFFING
Steps:
- Melt butter in large heavy skillet. Add onions and cook until yellow, stirring occasionally. Stir in some of the bread crumbs. Heat, stirring to prevent excessive browning. Turn into deep bowl. Mix remaining ingredients and rest of bread crumbs, tossing lightly. For dry stuffing, add little or no liquid. For moist stuffing, mix just enough hot water to moisten the crumbs.
Tips:
- Use fresh herbs for the best flavor. If you don't have fresh sage, you can use 1 teaspoon of dried sage.
- Don't overcook the stuffing. It should be cooked through but still moist.
- If you're making the stuffing ahead of time, let it cool completely before storing it in the refrigerator. You can reheat it in the oven or microwave before serving.
- This stuffing is also great for using up leftover bread. Just cube the bread and add it to the stuffing mixture.
- If you don't have any chicken stock, you can use vegetable stock or water.
Conclusion:
Sage and onion stuffing is a classic side dish that is perfect for Thanksgiving, Christmas, or any other special occasion. It's easy to make and can be tailored to your own taste. Whether you like it savory, sweet, or somewhere in between, there's a sage and onion stuffing recipe out there for you. So next time you're looking for a delicious and comforting side dish, give sage and onion stuffing a try. You won't be disappointed.
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