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Sage & Savory Stuffing

Yields: 8 cups
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Savory Spice Shop Ingredients
Sage & Savory Stuffing Seasoning (Salt-Free) 2 oz bag $4.25
Salt Kosher $3.75
Pepper, Black, Tellicherry: Coarse 1 oz bag $1.80
Vegetables Bouillon Cubes $4.50

Ingredients:

Notes:

This recipe also works with our Nantucket Rosemary & Citrus Poultry Rub.

Directions:

Cut bread loaf into ½- to 1-inch cubes (this should yield about 8 cups). Toss cubes with olive oil and 3 Tbsp. of Sage & Savory. Place cubes in one layer on a large baking sheet. Bake at 350 degrees for 10 to 15 min. until lightly toasted. Remove from oven and set aside. Meanwhile, melt butter in a large skillet. Add onion and cook over medium heat for 5 min. until soft. Add celery, carrots and raisins and cook 5 to 10 more min. until carrots are fork tender. Season with salt and pepper and remove from heat. In a separate medium saucepan, dissolve bouillon cubes in simmering water to make a broth. Combine toasted bread cubes and vegetables in a large mixing bowl. Add broth 1 cup at a time to reach desired consistency; the drier your bread, the more broth you'll want to add. Add remaining 1 Tbsp. Sage & Savory and fold everything gently together. Use to stuff a turkey or place in a large casserole dish and bake at 350 degrees for at least 30 min. and up to 1 hour until browned and set.

Serving Suggestions:

This recipe makes more than enough to stuff a 10 to 12 pound turkey, you’ll have extra to cook in a side baking dish.

Yields:

8 cups

Thanks to:

Mary Johnston, Savory Franchising Team employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Sage & Savory Stuffing

“The Bleu Cheese Dip & Dressing has become my secret ingredient to mix into my burger patties! People go crazy over the taste of our homemade burgers and I'm convinced it is because of THIS mix. Thank you so much for solidifying my reputation as master burger maker, I owe it all to you guys!”

-Katie O. from Lone Tree, CO

Sage & Savory Stuffing


Yields: 8 cups

Ingredients:

Notes:

This recipe also works with our Nantucket Rosemary & Citrus Poultry Rub.

Directions:

Cut bread loaf into ½- to 1-inch cubes (this should yield about 8 cups). Toss cubes with olive oil and 3 Tbsp. of Sage & Savory. Place cubes in one layer on a large baking sheet. Bake at 350 degrees for 10 to 15 min. until lightly toasted. Remove from oven and set aside. Meanwhile, melt butter in a large skillet. Add onion and cook over medium heat for 5 min. until soft. Add celery, carrots and raisins and cook 5 to 10 more min. until carrots are fork tender. Season with salt and pepper and remove from heat. In a separate medium saucepan, dissolve bouillon cubes in simmering water to make a broth. Combine toasted bread cubes and vegetables in a large mixing bowl. Add broth 1 cup at a time to reach desired consistency; the drier your bread, the more broth you'll want to add. Add remaining 1 Tbsp. Sage & Savory and fold everything gently together. Use to stuff a turkey or place in a large casserole dish and bake at 350 degrees for at least 30 min. and up to 1 hour until browned and set.

Serving Suggestions:

This recipe makes more than enough to stuff a 10 to 12 pound turkey, you’ll have extra to cook in a side baking dish.

Yields:

8 cups

Thanks to:

Mary Johnston, Savory Franchising Team employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.