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Bread And Butter Stuffing With Fresh Sage

Courses: Casseroles, Main Course
Serves: 1 people

Recipe Ingredients

2 lbs 908g / 32ozWhite bread - sliced
1/2 lb 227g / 8ozWheat bread - sliced
1 1/2 lbs 681g / 24ozUnsalted butter
1 1/2 cups 165g / 5.8ozCelery - chopped
1 cup 146g / 5.1ozApple - peeled and chopped
3 cups 711mlChicken stock - or turkey stock/h20
8 sections  Thyme - fresh
1 cup 160g / 5.6ozDark raisins
30   Leaves sage - stems removed
2 tablespoons 30mlSalt
10   Turns pepper - freshly ground

Recipe Instructions

1. The night before cooking, spread all the bread out in a single layer on sheet pans or towels and allow to dry out overnight.

2. The next morning, in a large bowl, break the bread into coarse 1-1/2 inch pieces (Don't worry about being precise)

3. Cut the sage leaves into thin strips

4. Melt the butter in a large saucepan over low heat, making sure not to burn it. Add the celery, onions and apple and cook over low heat for 5 minutes. Add the stock or water. Increase the heat to moderate and bring to a boil. Turn off the heat and allow to cool for 3 minutes.

5. Pour the mixture over the bread. Remove the leaves from the thyme sprigs and add the leaves to the bread mixture. Add the sage to the bread mixture. Add the raisins, salt and pepper, and mix well.

6. Either stuff a 14-16 pound turkey with the mixture and roast immediately, or put the mixture in a large roasting pan and cover with foil. If baking separately, bake the stuffing in a 375F oven, covered for 30 minutes. Remove foil, bake for another 30 min and serve alongside roast turkey.

NOTES : Need to taste before adding the salt - I'm not sure if I used salted butter, or if it calls for too much salt

The Dean and DeLuca Cookbook


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