Bread And Butter Stuffing With Fresh Sage

Recipe By:
Amoria.Pie
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  • Total Time 60 min Ico-add
  • Yield 20 Servings
  • Level Medium

A recipe made of white and whole wheat bread loaf with sage.
 

Ingredients

  • 2-pound loaf white bread, sliced
  • 1/2 -pound loaf whole wheat bread, sliced
  • 1 1/2 pounds unsalted butter
  • 1 1/2 cups chopped celery
  • 2 cups chopped onions
  • 1 cup peeled and chopped apple
  • 3 cups chicken stock, turkey stock, or water
  • 8 sprigs of fresh thyme
  • 30 sage leaves, stems removed and the leaves cut into thin strips
  • 1 cup dark raisins
  • 2 tablespoons salt
  • 10 to 12 turns of freshly ground pepper
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Directions

  1. 1. The night before cooking, spread all the bread out in a single layer on sheet pans or towels and allow to dry out overnight.
  2. 2. The next morning, in a large bowl break the bread into coarse 1 1/2 -inch pieces. (Don't worry about being precise.)
  3. 3. Melt the butter in a large saucepan over low heat, making sure not to burn it. Add the celery, onions, and apple, and cook over low heat for 5 minutes.
  4. 4. Add the stock or water. Increase the heat to moderate and bring to a boil. Turn off the -eat and allow to cool for 3 minutes.
  5. 5. Pour the mixture over the bread. Remove the leaves from the thyme sprigs, and add the caves to the bread mixture. Add the sage to the bread mixture. Add the raisins, salt, and pepper, and mix well.
  6. 6. Either stuff a 14- to 16-pound turkey with the mixture and roast immediately, or put the mixture in a large roasting pan and cover with foil.
  7. 7. If baking separately, bake the stuffing in a 375° oven, covered, for 30 minutes. Remove foil, bake for another 30 minutes, and serve alongside roast turkey.