Traditional Sage Stuffing

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This is my Mom's recipe. This stuffing recipe stuffed 60 Turkeys as of Thanksgiving 2013.

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  • Average
  • 45 mins
  • 30 mins
  • Average budget

Ingredients

  • 5 - 6 loaves bread, I always buy the store brand, long loaf of white bread
  • 2 sticks butter, I use I can't believe it's not butter
  • 3 LARGE onions, chopped
  • 2 bunches celery, chopped
  • 6 Tbsp, heaping garlic, chopped
  • 1 egg
  • 2 cups low sodium beef broth
  • 0.6 McCormick sage
  • Bourbon Barrel Smoked Pepper

Preparation

Step 1

In a large frying pan melt both butter sticks on medium heat. Once melted, add the onions, celery and garlic, pepper lightly. Mix thoroughly and let heat up for about 5 minutes, then turn to low and let simmer for 20 minutes. Mix often as it simmers for 20 minutes.

Step 2

While that is cooking up, break your bread into 1" - 2" pieces in a large roaster, pepper nicely. I usually use 5 1/2 loaves. Once frying pan mix is done cooking, remove from burner and let cool. Pour mixture over bread when it is still warm, crack your egg over mixture, mix it all up by hand.

Step 3

Now add 1 cup of broth and entire small container of sage. Be sure to have someone sprinkle the sage over mix while you are mixing the broth throughout the mix. Don't just dump all the sage in one spot then mix. Put in large pot or container and place in fridge until ready to cook your turkey. over!!

Step 4

Stuffing should end up moist but sticky. I make my stuffing night before to let the flavors come together. I stuff my turkey before I roast it with as much stuffing I can fit into it, lol. I always make a 20 to 25# turkey. Olive oil spray sheets of foil and place a cup handfuls of stuffing onto each foil sheet, close to make a packet. Put packets into oven for the last 40 minutes of baking your turkey. And if you want to make this without a turkey, just place stuffing into foil packets and bake 40 minute with your oven temp on 350*. YUM!!

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If you make this day before and refrigerate over night. Check the texture in the morning before cooking. You can always add a bit more broth.

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