I really like making recipes with fresh sage! I usually grow sage in the summer, along with some other herbs. It gives savory baked goods such a great flavor. Since stuffing and dressing recipes are on everyone’s mind during the Thanksgiving and holiday seasons, and since I’m a big fan of sourdough bread, I thought I’d try making a Sourdough Sage Dressing. And I thought it turned out really good!
The sourdough bread makes a great combination with the sage, onion, and celery in this recipe. There’s also fresh parsley in this too. It’s a buttery, savory dressing—so if that sounds good to you, you’ll have to try this!
I also learned something new when I was deciding what to name this recipe. I wasn’t sure if I should call it dressing or stuffing, because I didn’t know what the difference was. Well, I found the answer at eHow.com—dressing and stuffing differ in these ways:
Preparation: The key difference between dressing and stuffing is the method of preparation. Dressing can be prepared separately from the bird on the stove top, either from scratch or a store-bought mix. Stuffing, however, is made by stuffing the mixture into the cavity of the bird and cooking them in the oven together.
Time: Another difference between stuffing and dressing is in the time needed to prepare it. Stuffing inside the bird must be cooked as long as the bird needs to cook, and also increases the cooking time of the bird. Dressing can be made quickly on the stove top or in the oven; either way it will take less time than stuffing.
Flavor: Stuffing made inside the bird can pick up flavors from the bird and impart flavors to the bird. This may be desirable or undesirable depending on the method of preparing the bird. The flavor of dressing depends solely on its ingredients.
So this recipe is definitely DRESSING! And you can consider yourself informed on the dressing/stuffing question! 🙂
Sourdough Sage Dressing
SOURDOUGH SAGE DRESSING by NancyC
Makes a 9 x 13″ pan, about 8 to 10 servings
1 loaf sliced sourdough bread (my loaf was 1 lb. 4 oz. and I did not use the end slices), with slices cut into 1″ pieces
1/2 cup (1 stick) butter
3/4 cup olive oil
1 1/3 cup yellow onion, finely chopped
1 1/3 cup celery, finely chopped
4 to 5 Tablespoons fresh sage leaves, finely chopped
4 Tablespoons fresh parsley, finely chopped (or use 4 teaspoons dried parsley)
1/2 teaspoon salt, or to taste
1/8 teaspoon pepper
1/2 teaspoon garlic powder
1 (14.5-ounce) can chicken broth (this dressing can be a little on the dry side in some places, so if you like your dressing more moist, add an extra 1/4 to 1/3 cup chicken broth)
Preheat oven to 350˚F. Spread out pieces of bread onto a large baking sheet and let dry out at least 6 hours or overnight.
In large skillet, melt butter over medium heat, then add olive oil and stir to blend well. Saute onion and celery in this mixture until tender.
In large bowl, mix together bread pieces, onion-celery mixture, sage, parsley, salt, pepper, snd garlic powder, tossing to coat all the bread pieces. Spoon this mixture into a 9 x 13″ pan and pour chicken broth evenly over entire mixture. Cover with foil and bake at 350˚F for 30 minutes, uncovering the last 10 minutes of baking time. Serve immediately.
Recipe from NancyC | nancy-c.com
This makes a great side dish for a holiday meal, but it’s also a great side dish for dinner in any season! Are you a fan of sage and sourdough like I am?