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Sage & Savory Stuffing

Yields: 8 cups
Make this recipe how many times?
Savory Spice Shop Ingredients
Sage & Savory Stuffing Seasoning (Salt-Free) 2 oz bag $4.25
Salt Kosher $3.75
Pepper, Black, Malabar: Coarse 1 oz bag $1.80
Bouillon Cubes, Vegetable, Organic OUT OF STOCK

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

"I use your spices in my brines, rubs and bbq sauces as well as everyday cooking. No more grocery store bought spices for me. I'm getting everything from you for now on. Thanks again for a another great experience!"

-John R. of Olathe, KS

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.