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Sage stuffing recipes - 2 recipes

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Figs and apples bring a sweetness to this savory dressing recipe

  • 1 (24-ounce) loaf whole-wheat bread, trimmed of crust and cut into 1/2-inch pieces
  • 1 tablespoon olive oil
  • 2 to 3 carrots, peeled and finely chopped, about 1 cup
  • 3 to 4 celery ribs, finely chopped, about 1 cup
  • 1 large white onion, finely chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon chile powder
  • 1/2 tsp sea salt
  • freshly ground black pepper, to taste
  • 10 to 12 unsweetened dried figs, chopped, about 1 cup
  • 2 apples (such as McIntosh, Cortland, Gala or Golden Delicious), cored and chopped
  • 1 cup low-sodium chicken or vegetable broth, plus additional 1/2 cup as needed
  • 1 1/2 tablespoons chopped fresh sage
4.6/5 (5 Votes)

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Serves 8

  • 2 loaves sliced white sandwich bread (1 pound each), torn into bite-size pieces
  • 1/4 cup (1/2 stick) butter, plus more for baking dish and foil
  • 4 celery stalks, diced medium
  • 1 large onion, diced medium
  • Coarse salt and ground pepper
  • 2 teaspoons dried rubbed sage
  • 1 teaspoon celery seed
  • 3 eggs
  • 3 1/2 cups (29 ounces) low-sodium chicken broth
3.8/5 (4 Votes)

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Martha Stewart Sage Stuffing Fig, Apple & Sage Stuffing