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Sage Stuffing Recipe

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This recipe for Sage Stuffing, by , is from Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeffery Davis
Added: Friday, December 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 to 4 Medium Onions - Quartered and Sliced Into Quarter Rings
6 to 7 Celery Ribs - Coarsely Chopped
14 tbsp. Unsalted Butter - Divided
2 Good Quality Baguettes (1/2 lb. ea.) - Cut Into 1/2 in. Cubes (about 16 c.)
2/3 c. Chopped Celery Leaves
2 tbsp. Chopped Sage
2 c. Turkey Stock
2 Large Eggs

Directions:
Directions:
Preheat oven to 400F with rack in lower third. Butter a 12 3/4 X 10 1/4 X 2 3/4 in. foil catering pan or similarly sized baking dish.

Cook onion and celery in seven (7) tbsp. butter with 1/2 tsp. salt and 1/2 tsp. pepper in a large heavy skillet over medium heat, stirring occasionally, until softened, eight (8) to ten (10) minutes. Transfer to a bowl and toss with bread cubes, celery leaves and sage then cool five (5) minutes. Wish together stock and eggs (if stock is hot, gradually whisk into egg), then toss with bread mixture until absorbed. Transfer to baking dish and dot with the remaining tbsp. butter.

Bake, covered with foil, 40 minutes, then uncover and bake until top is golden brown, about 15 to 20 minutes more.

Stuffing can be assembled (but not baked) one (1) day ahead and chilled (covered once cooled). Bring to room temperature before baking.

Number Of Servings:
Number Of Servings:
Serves 6

 

 

 

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