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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

"What a pleasant surprise when I came home and found the package. I did not expect the spices to arrive so soon. Thank you so much!"

-Nydia G. of Redondo Beach, CA

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.