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Full Online Book HomeLearning KitchenBread - Stuffing/dressing - Sage Dressing Recipes By Mona
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Bread - Stuffing/dressing -  Sage Dressing Recipes By Mona Post by :shedevil13 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2457

Click below to download : Bread - Stuffing/dressing - Sage Dressing Recipes By Mona (Format : PDF)

Bread - Stuffing/dressing - Sage Dressing Recipes By Mona

1 cup Butter; melted, divided
3 cups Chopped onions
3 cups Minced celery
16 slices White bread, dried broken into small pieces
6 tbl. Minced fresh sage; or 3 tbl. -Dried sage leaves
1 cup Minced fresh parsley
2 tsp. Salt; or to taste
1 tsp. Freshly ground black pepper or to taste
2 cups Broth; or less (turkey, giblet or chicken)

Put 4 tablespoons melted butter into skillet. Add onions and celery and cook, stirring often, over moderate heat until vegetables are soft but not browned.

In large bowl, combine dried bread, sage, parsley and salt and pepper. Add onion and celery mixture and remaining melted butter. Toss until well mixed (using your hands works best for mixing). Add broth slowly, a little at a time, while tossing mixture to moisten thoroughly. Take care to add only enough liquid to moisten or stuffing will become sodden. To test stuffing in order to see if seasonings are correct, melt a little butter in small skillet. Add rounded tablespoon of stuffing to skillet and stir until lightly golden. If it needs a more lively flavor, add more sage, onions or celery.

Makes Enough for 16-Pound Turkey

Sage Dressing

2/3 cup chopped yellow onion
1/3 cup chopped celery
1 teaspoon minced garlic
1/3 cup diced bell pepper
1 pound bread crumbs, not too fine
1/3 teaspoon black pepper
1/4 teaspoon ground sage
1/8 teaspoon thyme leaves
2 teaspoon chopped parsley
2/3 teaspoon garlic powder
2/3 cup chicken stock or broth

Wilt onion, celery, garlic and pepper in heavy bottomed pan and cook until tender. Add all other ingredients and stir well.

Next day, place stuffing in baking dish and cover with foil. Bake in preheated 300 degree oven for 30
minutes or until heated through.

Yield: 8 servings (serving size: 1/3 cup)

Per Serving: Calories 168; Fat 2 gms; Saturated Fat 0 gms; Cholesterol 0 mg; Sodium 427 mg;
Carbohydrate 30 gms; Fiber 2 gm;
Sugars 3 gms; Protein 6 gms; Vitamin A 8 RE; Vitamin C 10 mg; Calcium 80 mg; Iron 2 mg. This
recipe is 11% fat.
Carbohydrate points: 2
Carbohydrate (gm): 30
Exchanges: 1-1/2 Bread/Starch, 1 Vegetable

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Bread - Sage Dressing For Chicken Bread - Sage Dressing For Chicken

Bread - Sage Dressing For Chicken
2 cups unseasoned dry bread cubes 1/2 cup chopped onion 1/4 cup chopped fresh parsley 3 tablespoons chopped fresh sage or 1 tablespoon rubbed dried sage 1 egg, beaten 1/2 to 3/4 cup chicken broth 1 (3- to 4-pound) roasting chicken Melted butter or margarine, optional br>Preheat oven to 375. In a large bowl, combine bread cubes, onion, parsley, sage and the egg. Add enough broth until stuffing is moistened and holds together. Stuff loosely into chicken. Fasten with skewers to close.

Bread - Stuffing/dressing -  Sage Dressing Country Style Bread - Stuffing/dressing - Sage Dressing Country Style

Bread - Stuffing/dressing -  Sage Dressing Country Style
1 1/2 cups chopped celery 1 3/4 cup finely chopped onion 9 cups (or 1 lg. Pkg.) dry bread crumbs 1 cube of butter 1 tsp. salt 1 Tbs ground sage (or to taste) 1/4 tsp pepper 4 cups broth from the giblets and extra broth Cool some of the broth and beat an egg in the broth Mix and saute the onion and celery in the butter and add to the broth. In a large bowl mix all ingredients except the broth. Mix well. Add broth a little at a time until mixture is soupy. Pour