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Sage & Savory Stuffing Recipe

Name: Sage & Savory Stuffing
Yield: 8.00 cups
Cuisine: American
Ingredients: 1 large day-old French or Italian bread loaf; 2 Tbsp. olive oil; 4 Tbsp. your choice of seasoning:; Poultry Seasoning, divided; *Nantucket Herb & Citrus Poultry Rub, 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 1/2 cups Kosher Salt; 1 1/2 cups Coarse Black Malabar Pepper; 1 1/2 cups 2 vegetable or chicken buillon cubes; 4 cups water

Whether you like to cook your stuffing inside the turkey or bake it on the side, this is one traditional dish that shouldn't be skipped for a Thanksgiving holiday meal. This recipe has all the usual suspects that make stuffing so memorable: herb-filled seasoning, carrots, onions, carrots, raisins, and broth. It's both comforting and delicious.

YIELD
8 cups

INGREDIENTS

1 large day-old French or Italian bread loaf
2 Tbsp. olive oil
4 Tbsp. your choice of seasoning:
4 Tbsp. Poultry Seasoning, divided
Nantucket Herb & Citrus Poultry Rub, 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 Black Malabar Pepper
2 vegetable or chicken buillon cubes
4 cups water

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NOTES

To make this gluten-free, use a gluten-free bread loaf.

Whether you like to cook your stuffing inside the turkey or bake it on the side, this is one traditional dish that shouldn't be skipped for a Thanksgiving holiday meal. This recipe has all the usual suspects that make stuffing so memorable: herb-filled seasoning, carrots, onions, carrots, raisins, and broth. It's both comforting and delicious.

DIRECTIONS

Cut bread loaf into 1/2- to 1-inch cubes (this should yield about 8 cups). Toss cubes with olive oil and 3 Tbsp. of your choice of seasoning. 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. your choice of seasoning 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.

THANKS TO
Mary Johnston, Savory Franchising Team employee

NUTRITION

Nut-Free

Sweetener-Free

Vegetarian