Bread stuffing with sage (side dish)
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Serving size: 1 of 10 servings
Calories 267, total fat 13 G., saturated fats 6 G., proteins 9 G., carbohydrates 29 G., fiber 3 G., cholesterol 58 mg, sodium 435 mg, sugar 5 G.
Serving size: 1 of 10 servings
Calories 267, total fat 13 G., saturated fats 6 G., proteins 9 G., carbohydrates 29 G., fiber 3 G., cholesterol 58 mg, sodium 435 mg, sugar 5 G.
Fragrant wild mushrooms, along with sage and thyme, imbue this rustic bread stuffing with a wonderfully rich flavor. Despite its name, the stuffing is baked separately from the turkey and served as a side dish. You can assemble the stuffing ahead of time and refrigerate it for baking just before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of dense white country bread, cut into 2 cm cubes.
- 90 g unsalted butter + extra for greasing the pan
- 2 leeks, halved lengthwise
- 110 - 170 g of champignons or wild mushrooms, sliced 0.8 cm thick.
- Vegetable oil
- 1.5 cups thinly sliced celery
- 2-3 tsp. crushed dried sage
- 1.5 tsp dried thyme or marjoram (or a mixture of both)
- 1 teaspoon of salt
- 0.5 tsp freshly ground black pepper
- 3 cups chicken or turkey broth
- 2 large eggs
- 0.5 tsp baking powder
- Fresh sprigs of sage or thyme, for serving
We recommend
Recipes with similar ingredients: Italian bread, champignon mushrooms, leeks, celery, bouillon, sage, thyme, black pepper, marjoram
Cooking the dish according to the recipe:
- Preheat oven to 160°C. Grease a 22x32 cm baking pan and set aside.
- Toast the bread cubes on a baking sheet for 25 minutes, stirring once or twice, until lightly toasted and crispy. Transfer them to a large bowl.
- Brush the leeks and mushrooms with oil and grill until tender. Slice the white and light green parts of the leeks and add them to the croutons along with the mushrooms. Melt 6 tablespoons of butter in a skillet and add the celery. Cook until softened, about 7 minutes.
- Add sage, thyme, salt, and black pepper. Stir and transfer to the bowl with the croutons. Add broth, 1 cup at a time, until the bread is very moist but not runny. Cover with foil and refrigerate until ready to bake.
- Preheat oven to 220°C.
- Taste and add salt to the bread filling if needed. Beat the eggs with baking powder and add to the filling. Place the filling in the prepared baking dish and cover with foil.
- Place in the oven and bake for 25 minutes. Then remove the foil and continue baking for another 15-20 minutes, or until the top is crispy.
- Garnish with herb sprigs and serve the bread filling hot.
Author of the recipe - Cheryl and Bill Jamison are authors of a book about outdoor cooking.
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