Real Recipes From Real Home Cooks ®

garden fresh sage stuffng

a recipe by
Rose Mary Mogan
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

serves Make 9X12 size Casserole dish
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
  • 2 c
    turkey or chicken broth
  • 1 1/2 Tbsp

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.