Sage Dressing (Stuffing)
This is a country recipe (in it's basis), so it can be modified by using the same ratios. I picked "Southern" as the category because "Country" wasn't an option. :) I, now, use the pre-packaged Pepperidge Farm cubed, seasoned bags of mix (not to be confused with Stove Top boxes) just as a time saver because I'm typically the only one cooking. If you choose to use your own crusted bread, you will need to increase the seasonings.
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- 1 large
- white onions, chopped
- celery chopped - equal amount as onion
- 1/2 medium
- pone cornbread (use a box of jiffy cornbread), crumble after cooled. when i use jiffy i use the whole cornbread instead of 1/2 because its a small pone.
- 2 bag(s)
- stuffing, pepperidge farm is fine. seasoned flavor, not herbed flavor. the cubed bread kind not the one that's all crushed up. also, don't try to short cut the cornbread step by using the cornbread stuffing mix. doesn't turn out the same.
- 1/2 jar(s)
- rubbed sage. (i usually add a little more once i taste it...closer to 3/4 jar)
- turkey giblets and neck
- 1/2 stick
- 48 oz
- chicken stock/broth
- 4 slice
- white bread
- eggs, beaten
- salt and pepper
1In a crockpot place giblets and neck, 1/2 stick butter, 48 oz size of chicken stock, and enough water to fill up the crockpot. Cook on low - medium for at least an hour. Once the giblets are cooked chop up and return to the liquid. Discard the neck. If you aren't going to include the giblets in the actual dressing, leave them whole in the liquid until ready to ladle the liquid over the dressing and then discard them. I know, giblets are gross, to some, but it adds more flavor to the liquid and the dressing. I use the crockpot during the holidays to save stovetop space; however, you can easily use a stockpot to make more liquid if you need to double or triple the recipe. Buy extra giblets/necks at the store when increasing the recipe.
2Combine the onion, celery, cornbread, dry stuffing, bread (run quickly under water, and break into pieces), sage. Add salt and pepper(don't skimp here, especially the pepper) in a big bowl. You need plenty of room to move the ingredients around. Mix with your hands so that everything is coated with the spices. I usually taste a piece of the celery at this point to determine if I need to add more sage, salt, and pepper. It should have a pretty heavy sage flavor. At this stage, the tasting is important. This is the point where you basically know how your dressing will taste as an end product.
3Add 2 eggs and mix with your hands. If it kind of sticks together, you're good. If not, 1-2 more. It should be moist but not mushy. Don't over mix. You don't want to break down the individual pieces of bread.
4Usually this recipe fits in a deep 9x12. I like using the foil throw away pans--easy clean up. Ladle the liquid over the dressing until it jiggles. It shouldn't be swimming in the liquid, just enough so that when you jiggle the pan, it jiggles a little too. You'll see a little liquid on the sides...that's fine. As you ladle, give the bread the opportunity to absorb the liquid and then just keep adding more until you get the "jiggle" consistency. The object is to add enough liquid so that it won't cook down to dry. you want moist dressing.
5Cover with foil and bake 45 minutes to an hour sometimes a little longer. The middle should be firm to the touch but not mushy when done. Remove foil and continue cooking until the top is a little brown.
6This recipe is easy to double and even triple if you need to, just use the same ratios. Use separate pans, though...otherwise, it takes FOREVER to cook.