Sage & Savory Stuffing
- 1 large day-old French or Italian bread loaf
- 2 Tbsp. olive oil
- 4 Tbsp. Sage & Savory Stuffing Seasoning, divided
- 1 cup (2 sticks) butter
- 1 large yellow onion, diced
- 4 stalks celery, diced
- 4 large carrots, peeled and diced
- 1 1/2 cups raisins
- 1 tsp. kosher salt
- 1/2 tsp. coarse ground black pepper
- 2 vegetable or chicken buillon cubes
- 4 cups water
This recipe also works with our Nantucket Rosemary & Citrus Poultry Rub.
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.
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.