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Recipes
18
Sage Stuffing
12 slices day-old bread, cut into
1
⁄
2
-inch cubes
1
⁄
2
cup unsalted butter
1
1
⁄
2
cups white onion, chopped
3
⁄
4
cup celery, small diced
1
⁄
4
cup carrot, small diced
1 large egg, lightly beaten
1
1
⁄
4
Tbsp. fresh sage, chopped*
1
1
⁄
4
tsp. salt
1
⁄
2
tsp. ground black pepper
1
⁄
2
to 1 cup reserved drippings from turkey pan or chicken stock
Preheat oven to 325˚F on Convection Bake.
Grease a 9 x 13-inch ceramic baking dish. Place bread cubes on baking sheet and dry in oven for 10 to 15 minutes. Transfer bread to
a large mixing bowl and reserve. Melt butter in large sauté pan. Add onion, celery and carrot and cook for 5 minutes, until onion is
translucent. Add bread cubes to mixture and toss. Add beaten egg and adjust seasonings with sage, salt and pepper. Add just
enough pan drippings to moisten the bread. Pour mixture into baking dish and bake about 30-35 minutes or until top is brown and a
toothpick inserted in the center comes out clean.
Serves 4.
* Additional seasonings may be added to the stuffing. Fresh herbs are preferred to dried because they add great color and flavor.
Good ones to try are: Italian parsley, thyme, basil, oregano, tarragon, chives, chervil or rosemary.
Содержание Epicure EGR30
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