Savory Spice Shop Recipe: Sage and Savory Stuffing Recipe

This week we are continuing our Thanksgiving recipes with the Sage and Savory Stuffing recipe. Utilizing day old bread, this recipe will compliment your turkey as a side course.

Savory Spice Shop is located on Main Street in downtown Franklin. They  encourage tasting and smelling, so you know what you’re getting before you buy.  Be sure to follow Savory Spice Shop on Facebook for the latest offerings and updates.

Ingredients:

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

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

 

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