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Real Recipes From Real Home Cooks ®

garden fresh sage stuffng

cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

This item was on our holiday menu for the 4th. I did Smoked Turkey Breast, & Grilled Smoked Turkey Legs w/ Veggies, & you can't possibly have Smoked Turkey w/o Stuffing & Cranberry Sauce, @ least not in or house. So I used fresh sage from the garden & created the most tasty & moist stuffing you ever wanted to eat. There is no rule about when to eat stuffing & the 4th of July is no exception, we went all out on the sides, Dinner Guest Mac & Cheese, Sour Cream & Chive Mashed Potatoes, Turkey Gravy, Grilled Cabbage, Italian Sausages & Hot Dogs. FRESH SAGE REALLY MAKES the stuffing taste better

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yield serving(s)
prep time 45 Min
cook time 45 Min
method Bake

Ingredients For garden fresh sage stuffng

  • 1
    loaf wheat or white bread cubed & toasted
  • 5 c
    salad croutons
  • 10-12
    fresh sage leaves,cut into thin ribbons
  • 3 stalk
    celery chopped
  • 1 md
    green bell peper, chopped
  • 2 md
    onions chopped
  • 8
    mini sweet peppers,chopped
  • 2 Tbsp
    dried chive
  • 2 can
    10 1/2 oz cans cream of chicken soup
  • 1 can
    cream of celery soup
  • 3 lg
    eggs, room temperature
  • 1 stick
    butter
  • 2 c
    turkey or chicken broth
  • 1 1/2 Tbsp
    sugar

How To Make garden fresh sage stuffng

  • 1
    Cut bread slices into cubes and toast in 350 degree F oven for about 20 minutes or till browned as desired. Preheat oven to 350 degrees F.
  • 2
    Roll the fresh sage leaves together then cut into thin ribbons using a sharp knife. See picture, this technique is called chiffonade.
  • 3
    Melt the butter in a large skillet, add the chopped vegetables and shredded sage leaves, and cook until transparent about 10 minutes. These veggies were cut into large chunks for the food processor.
  • 4
    Remove croutons from oven and add to a large bowl along with salad croutons. PLEASE NOTE: after combining all of the ingredients together I needed extra bread cubes, hence the addition of the salad croutons. Use less liquid if you prefer not adding the salad croutons. Add chopped chive over the toasted bread cubes.
  • 5
    Add the sautéed vegetables to the large bowl with toasted bread cubes. Then stir till blended together. Now pour in the chicken or turkey broth and stir till mixed.
  • 6
    Combine the creamed soups with the eggs and other spices, stir till well blended together, & pour over stuffing mixture, taste if desired and add additional spices if needed.
  • 7
    Pour Stuffing into a greased 9X12 casserole dish or pan, and bake in preheated 350 degree F. oven for 30 to 45 minutes or until piping hot & lightly browned on top.
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