Sage and onion stuffing recipe (2024)

FAQs

What does adding egg to stuffing do? ›

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

In a food processor, blitz the bread, sage and parsley to a coarse breadcrumb. In a large bowl, mix together the cooled onion mixture with the breadcrumbs and season with the salt and pepper. Mix in the eggs and yolk until you have an even mixture.

There are 134 calories per portion in this Sage and Onion Stuffing, which means it falls into our Everyday Light category. This Sage and Onion Stuffing is perfect if you're following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

But if the recipe I'm using only calls for a small amount of sage, I'll usually go with the ground stuff, for a small but potent punch of sage flavor. For stuffing and dressing, I prefer rubbed, because it's less likely to dominate the dish and obscure other flavors.

You'll never make stuffing with dried herbs again! Vegetable broth – To moisten the bread. Eggs – They add richness and moisture, helping to create the stuffing's irresistible gooey center.

Cover the baking dish tightly with aluminum foil. Bake at 400°F for 30 minutes. Uncover and bake until crispy. Uncover the stuffing and continue baking until the top is crispy and golden-brown, 15 to 20 minutes more.

Warnings: Do not consume raw. Only the neck end of the poultry should be stuffed. Cooking times for stuffed meat and poultry must be based on the total stuffed weight.

You can prepare the stuffing the night before and keep it in the fridge, but for best results cook it just before serving. If you want to cook it in advance then you'll need to thoroughly reheat it before serving, until it's piping hot all the way through.

MADE FROM: ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WHOLE WHEAT FLOUR, SALT, SUGAR, YEAST, CONTAINS 2% OR LESS OF: VEGETABLE OILS (CANOLA AND/OR SUNFLOWER AND/OR PALM), DEHYDRATED ONIONS, MOLASSES, SAGE, CALCIUM PROPIONATE TO EXTEND FRESHNESS, ROSEMARY EXTRACT ...

Is stove top stuffing healthy? ›

Like many convenience foods, Stove Top stuffing has gotten a bad rap in recent years, especially from people who have *opinions* about what is healthy to eat. It's got too much sodium, there are weird ingredients that you can't pronounce, and it's just better to make your own stuffing. But “better” is subjective.

Rubbed sage is lighter and less concentrated; 2 teaspoons of rubbed sage is roughly equivalent to 1 teaspoon of ground sage. It is best to add fresh sage towards the end of the cooking process and dried sage towards the beginning so it has time to mellow and blend with other flavors in the dish.

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

At the same time, the flavor is less concentrated than ground sage, so you'll need to adjust quantities when using rubbed sage as a substitute for ground sage in recipes. Rubbed sage can also replace fresh sage leaves. Use twice as much rubbed sage when substituting it in a recipe that calls for ground sage.

Eggs are a binder but will also add density to your dressing and help keep it moist.

Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.

What Eggs Do in Baking Recipes. Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.