Turkey Sage Stuffing

From Martha Stewart Show - 2009

Turkey Sage Stuffing
Adapted from marthastewart.com
Turkey Sage Stuffing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from marthastewart.com

Ingredients

  • Ingredients

  • 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

  • From Everyday Food, November 2009

Directions

Directions 1. Preheat oven to 350 degrees. On two rimmed baking sheets, arrange bread in a single layer. Bake until dry but not browned, about 14 minutes, tossing bread and rotating sheets halfway through. Transfer to a large bowl. (To store, let cool completely and keep in a resealable plastic bag at room temperature, up to 1 week.) 2. In a large skillet, melt butter over medium. Add celery and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables soften, about 8 minutes. Add sage and celery seed and cook 3 minutes more. Transfer to bowl with bread. 3. In a separate bowl, whisk together eggs and broth. Add to bread mixture and toss to combine. 4. Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a buttered 9- by-13-inch baking dish. Cover with buttered foil; refrigerate until ready to bake. Bake at 350 degrees until warmed through, about 25 minutes. From Everyday Food, November 2009

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