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Sage & Savory Stuffing
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Test Kitchen Approved Recipe

This essential holiday dish draws on a blend of eucalyptic sage and a peppery herb called summer savory for classic, comforting flavor and celery, carrots, and cranberries for tempting texture and striking color.


YIELD
8 cups

INGREDIENTS


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DIRECTIONS

Preheat oven to 350 degrees. In a large bowl, toss bread with Poultry Seasoning and olive oil. Spread bread in an even layer on a large baking sheet. Bake for 10 to 15 min. until lightly toasted. Remove from oven and set aside. Meanwhile, in a large, oven-safe skillet or Dutch oven, melt butter over medium heat. Add carrots, celery, and onion and cook for about 15 min. or until carrots are fork-tender. Add cranberries and season to taste with salt & pepper. Add toasted bread to skillet or Dutch oven and toss to combine. Add chicken broth 1 cup at a time to reach desired consistency; the drier your bread, the more broth you'll want to add. Gently fold everything together. Bake for 45 min. to 1 hour until set and top is golden brown.



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.

THANKS TO
Mary Johnston

NUTRITION
Nut-Free
Sweetener-Free
Vegetarian



ITEMS IN THIS RECIPE

12 oz  
$8.95

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