Hey Y'all! Does anyone know of a good turkey stuffing that does not use sage?

Depending on size of turkey, you can make your own stuffing using your own choice of bread and your own seasonings. (For one about 15-20# )Take a loaf of your fav bread and place all pieces on a baking sheet in oven for about 1 hour at a temp of 200F. this will dry out the bread without burning it.(Using a toaster takes more time) After bread is dried, you can use 1/4 tsp black or white pepper, 1 tps salt, 1 tps celery seed, 1/4 cup onions if desired, chopped fine, a pinch of paprika Add some apple chopped up into 1 inch pieces if desired. You can use fresh celery instead of celery seed but chop into small pieces as not greater than 1/8 inch, slimmer is better!! Mix all these ingredients in a large bowl. After these are mixed, you can take the bread and tear it up into small pieces and place into bowl with mixture. After adding bread you can take 1 cup of water( just enough to mix the seasonings well) and add 1/2 a stick of butter and melt into water. Put this over the bread mixture and stir to coat the bread, if not damp enough you can add up to 1 cup more of water. Place into cavity and bake as required. This is one of my favorites using apples and celery seed(as some people don;t like celery pieces to chew). I always save bread in the freezer to make dressing fresh!!

Hey Y'all! Does anyone know of a good turkey stuffing that does not use sage?
is right but not quiet right .i am 60 year Sheff,never st of the Turkey with an cook stuffing ,always yous dry Italian bred,yous oil and not butter,celery and onions is a must to mack stuffing ,.mix and green parsley chop Report It

Reply:You could always replace sage with thyme or rosemary.
Reply:We base ours on rosemary bread. It's fantastic!
Reply:Just make the stuffing of your choice and leave the sage out or substitute with an herb you like.
Reply:1 loaf of day old French bread or 1 bag of stuffing mix.


1 cup chopped walnuts, toasted


2 cups each, chopped onion and celery


1/2 stick of butter (1/4 cup or 1/8 lb)


1 chopped green apple


1 cup of currants or raisins


I box of cooked chicken rice-a-roni


Stock from the turkey giblets (1/2 cup to 1 cup) (can substitute chicken stock)


1 tbl chopped garlic


Salt and pepper (to taste)





1 If you haven't already made the stock, take the turkey giblets - heart, gizzard, liver(optional) - and neck if you want, and put them in a small saucepan, cover with water and add a little salt. Bring to a simmer; simmer for about an hour, uncovered. (If you use the liver, cook it with the other giblets only until it is cooked through, a few minutes, then remove. Cooking the liver longer may make the stock bitter.) Strain the stock into a container for use with the stuffing. Alternatively, you can use chicken stock or just plain water with this recipe.





2 Slice bread into 1/2 inch cubes. Heat a large sauté pan on medium heat. Melt 2 Tbsp butter in the pan, add the bread cubes and toast. Only turn them when they have become brown on a side.





3 In a separate pan, sauté garlic, chopped onions and celery with the remaining 2 Tbsp butter. Add to the bread.and add the cooked rice-a-roni. Add cooked chopped walnuts. Add chopped green apple, currants, %26amp; raisins. Add some water or the stock from cooking the turkey giblets (enough to keep the stuffing moist while you are cooking it). Add salt %26amp; pepper.





4 Cover. Turn heat on low. Cook for an hour. Add water or stock as needed while cooking to keep the stuffing moist.
Reply:nope all the good ones have sage