Sage Dressing
Breads, Muffins, Coffee Cakes, etc.
A very good dressing that is far better than the packaged ones with not much more effort.
Source: Food Network / Cheryl and Bill Jamison
Ingredients
- Dense Country White Bread Cut into 3/4 inch cubes.1 lb.
- Unsalted Butter Plus More for Greasing the Baking Dish6 Tablespoons
- Leeks, Halved Lengthwise2
- Button or Wild Mushrooms (Sliced 1/3" Thick)4 to 6 Oz.
- Oil---
- Celery (Thinly Sliced)1 1/2 Cups
- Dried Sage (Crumbled)2 to 3 Teaspoons
- Dried Thyme or Marjoram (Or a Combination of Both)1 1/2 Teaspoons
- Salt1 Teaspoon
- Black Pepper (Freshly Ground)1/2 Teaspoon
- Chicken or Turkey Stock3 Cups
- Eggs (Large)2
- Baking Powder1/2 Teaspoon
- Fresh Sage or Thyme Sprigs for Garnish---
Instructions
Preheat 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 9x13 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.
Note: I used Breadsmith French bread and I eliminated the mushrooms.
Note: I used fresh dried sage and dried thyme at the lower amounts called for.
Note: I didn't grill the leeks . I sauted them.