24 December, 2012
Traditional Sage Stuffing
It’s turkey time! One of the best dishes on my Christmas table is a traditional sage stuffing. no bells and whistles, just a simple stuffing for your holiday turkey. You can add to it with cranberries, or raisins or even nuts, but the recipe I’m giving you is for a simple, tasty sage stuffing.
I use three tbsp of ground sage, two tbsp of onion powder, 1 tbsp of garlic powder, and 1 tbsp of salt.
Add about a quarter cup of margarine or butter, and about three tbsp of olive oil. Microwave on high for about 7 minutes, or until the onion is translucent and the celery begins to soften.
For the bread portion, use either day-old bread, or the cheapest loaf possible. The types with higher moisture content won’t absorb as much flavour, and will tend to have a gluey texture once cooked in the bird.
If you want your stuffing to have a healthier tone, feel free to use your favourite bread. I don’t count calories at holidays!
The neck area provides a huge area to fill with your traditional sage stuffing. Lift the loose skin, and pack the area with stuffing, then tuck the skin around it.
I realize your turkey may look a bit awkward when it’s stuffed this way, but I promise, no one will mind once you take the stuffing out and have extra to serve!
Use the leftover bread crusts to cover the stuffing that is exposed in the body cavity. This will prevent it from drying out and becoming dry and hard. Coat the bird lightly with olive oil and dust with salt.
Once the turkey has rested for about ten minutes, remove the stuffing to a serving bowl, and carve your turkey as usual. I hope you enjoy this traditional sage stuffing as much as my family does!
Merry Christmas to all of my readers!