Photo: Sage Dressing Recipe
Ingredients
- 1 pound dense country white bread, cut in 3/4-inch cubes
- 6 tablespoons unsalted butter, plus more for greasing the baking dish
- 2 leeks, halved lengthwise
- 4 to 6 ounces button or wild mushrooms, sliced 1/3-inch thick
- Oil
- 1 1/2 cups thinly sliced celery
- 2 to 3 teaspoons crumbled dried sage
- 1 1/2 teaspoons dried thyme or dried marjoram, or a combination
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups chicken or turkey stock
- 2 large eggs
- 1/2 teaspoon baking powder
- Fresh sage or thyme sprigs, for garnish
Directions
Preheat the oven to 325 degrees F.
Toast the bread cubes on baking sheets for about 25 minutes, stirring once or twice, until lightly brown and crisp. Transfer them to a large bowl.
Butter a 9 by 13-inch baking dish and set aside.
Brush the leeks and mushrooms with oil and grill over medium heat until tender. Slice the white and pale green part of the leek and add them along with the mushrooms to the croutons. Warm 6 tablespoons of butter in a skillet and stir in the celery. Saute until soft, about 7 minutes. Add the sage, thyme, salt, and pepper. Stir to combine and scrape into the bowl of croutons. Add the stock 1 cup at a time until the bread is very moist but not soupy. Cover and refrigerate the dressing until ready to use.
Turn the oven up to 425 degrees F.
Taste and adjust the seasoning of the dressing. Whisk the eggs and baking powder together and incorporate into the dressing. Spoon the dressing into the prepared baking dish and cover. Transfer to the oven and bake for 25 minutes. Uncover and continue baking 15 to 20 additional minutes, or until lightly browned and crusty on top.
Garnish with the herb sprigs and serve the dressing hot.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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Read all 7 reviews
By sarahzook78
on November 18, 2012
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Unbelievable! This recipe has been locked and loaded in our Thanksgiving menu for years and years to come. Everyone loves it and I can't wait to make it again this year!
By skadanka_11649272
East Elmhurst, NY
on November 10, 2010
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I've made this recipe a number of times and it's always a huge hit. Absolutely delicious. I didn't make any changes except sometimes double batches.
By tonydanzaisking...
San Francisco, CA
on November 24, 2009
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While in-the-bird stuffing can't be beat, this recipe can hold its own. I like my dressing with simple and comforting flavors. The mushrooms and leeks add good flavor without overpowering. I used a mixture of crimini and oyster mushrooms. I've tried this with chicken stock and turkey stock and preferred the turkey stock. Using good thick bread also made a difference. Has been a repeat request and hit every time. No need for sausage, dried fruit and what not to make this a stand out.
Read all 7 reviews