Sage and Onion Stuffing

Submitted by CoffeeMom

"My moms favorite."

 

• Ready In: 1hr 15mins
• Ingredients: 5
• Serves: 6

ingredients

• 2 medium onions
• 4 fresh sage leaves or 1/4 teaspoon dried sage
• 2 cups soft breadcrumbs
• 2 ounces butter
• salt and pepper

directions

1. Dice onions.
2. Put them in a pan with just enough water to cover them and parboil.
3. Chop the fesh sage finely, if using.
4. Drain the onions.
5. Mix fresh or powdered sage and oninons in a bowl with the bread crumbs.
6. Melt butter, add to stuffing, and season to taste.
7. Stuff the bird of your choice or cook at 350 degrees for 35-45 minutes in a well greased pan.

Reviews

[Sheila H.]

This is the recipe my mother and grandmother always used. Instead of dicing the onions though, we always have sliced them. It is always baked in a pan. Other than that, a bit of salt and pepper to taste and that’s it otherwise it is a different recipe altogether. Holidays aren’t the same without this traditional dressing and it’s fabulous on leftover turkey sandwiches! My mom is 91 now and isn’t great at remembering exact amounts anymore for recipes in her head so thanks for this!!

 

[Steve V]

I used homemade seeded wholemeal bread, and it was superb.

 

[Caroline Cooks]

Good basic...but after seeing the other reviews @ dry, I added an egg and 1 cup of chicken broth. That did the trick. Cuts nicely into squares; served with mushroom/onion gravy.

 

[mazzizapsycho]

I thought this was really nice, but have to agree with Chef#1059501 that it was a bit on the dry side. i didn't follow the recipe exactly so perhaps I didn't use enough butter, but next time i may use a little egg to bind it togther. Other than that the taste was fab!

 

[speschel2000]

This is the stuffing my family has used for years minus the sage. We use lots of fresh chopped onion (no parboil), soft bread that has been torn and let dry out for a day or so, butter ( we probably use more than 2oz), salt & pepper. That's it. I know it sounds weird but this absorbs the flavor of the turkey and is fantastic. We've had to modify amounts as we now do two turkeys for nearly 50 people.