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Cranberry Sage Stuffing with Fried Sage Garnish

November 5, 2022 by athomewithrebecka Leave a Comment

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Cranberry sage Stuffing

Delicious Stuffing/Dressing For Any Occasion

My favorite holiday side dish is stuffing or dressing. Depending on where you live and how you cook it, you might think that stuffing and dressing are two different things but in truth, they are ultimately the same thing.

In the most technical terms, stuffing is stuffed (literally) inside the cavity of the turkey and cooked there. Dressing, on the other hand, is roasted in a separate vessel like a casserole dish (the preferred method of food safety experts).

In both cases, a delicious bread-and-herb casserole that's a must-have on any holiday table or occasion. 

Cranberry Sage Stuffing

My Favorite Stuffing

The stuffing that tops the charts for me is my Cranberry Sage Stuffing. Savory-tart and herbaceous, this recipe is the perfect balance of flavor. The base is a mix of day-old french or Italian bread and premade cornbread combined with fresh sage, chopped celery, onions, beaten egg, and the tart chewy texture of dried cranberries baked to perfection. I've garnished it with fried sage for a beautiful holiday flair.

Cranberry sage Stuffing

Cranberry Sage Stuffing with Fried Sage Garnish

athomewithrebecka
Savory-tart and herbaceous, this recipe is the perfect balance of flavor. The base is a mix of day-old french or Italian bread and premade cornbread combined with fresh sage, chopped celery, onions, beaten egg, and the tart chewy texture of dried cranberries baked to perfection. I've garnished it with fried sage for a beautiful holiday flair.
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Prep Time 15 minutes mins
Cook Time 45 minutes mins
Course Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 5 cups day-old french or Italian bread cut or turn into bite sized chunks
  • 3 cups prepared cornbread store-bought or day old works best
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 2 0.05 ounce packages fresh sage 1 package fine chopped 1 package for frying
  • 1 egg beaten
  • 1 cup dried cranberries
  • 3 ½ cups chicken stock
  • ⅓ cup melted butter
  • 1 teaspoon garlic salt
  • ½ teaspoon salt and fresh ground pepper
  • cooking spray
  • 2 Tablespoons vegetable oil for frying sage leaves

Instructions
 

  • Pre-Heat oven to 375F.
  • Using your hands pull the bread apart into bite-sized chunks. In a large bowl combine bread with roughly chopped cornbread.
  • Chop onion, celery, and 1 package of sage. Add to bread mixture
  • Add egg, cranberries, chicken stock, and seasonings. Stir to combine.
    The mixture should resemble a very thick pancake batter
  • Prepare a deep baking dish with some cooking spray or butter and pour the bread mixture into the prepared baking dish. Cover with foil and bake for 45 minutes. Remove the foil and bake for 5 minutes longer to brown the top.

Fried sage Leaves Optional

  • Remove sage leaves from stems. Discard the stems.
  • Heat vegetable oil in a small frying pan. Fast fry the sage leaves (30 seconds) turning once or twice. Remove sage leaves to a paper-lined plate to drain.
  • Garnish stuffing with friend sage leaves.
Keyword Cranberry Sage Stuffing, Holiday Side Dish, Side Dishes, Stuffing
Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!

FYI50+ MAGAZINE

This post is featured in the incredibly informative publication, fyi50+ Magazine a Senior Life Magazine committed to inspiring, informing, and entertaining the 50+ audience. To read my monthly recipe article(s), subscribe to the online magazine, or order the hard copy version, visit this LINK.

Cranberry Sage Stuffing

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Hi, I'm Rebecka, living my best life in Denver, Colorado with my darling husband Blake. I’m a mother to five children, Gam Gam to seven priceless grandchildren, and doggie mommy to two fur babies. My most notable wins are Food Network’s, Clash of the Grandmas, and the title of BACON World Champion.

More about me →

Rebecka Evans-Freelance Writer at FYI50+ Magazine

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