Tag Archives: Sage

Sourdough-Sage Dressing

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I’ve just recently discovered how much I like making recipes with fresh sage! After making some White Cheddar and Sage Biscuits, I was wanting to try something else with fresh sage. While I was looking through recipes, I also found out, conveniently, that my friend Denise had a big patch of sage growing in her garden and she was willing to share it! She said her plant is very hearty and stays alive through the winter. So, here’s what I came up with…Sourdough-Sage Dressing…because I thought sourdough bread would be a great combination with  sage, onion, and celery.  There’s also fresh parsley in this–I have parsley growing in a pot and it’s great to always have it on hand! This dressing is very buttery and savory…so if you like that type of thing, you really must 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. Consider yourself informed on the dressing/stuffing question! 🙂

SOURDOUGH-SAGE DRESSING by NancyCreative

Makes a 9 x 13″ pan, about 8 to 10 servings

  • 1 loaf sourdough bread (my loaf was 1 lb. 4 oz. and I did not use the end slices), with slices cut into 1″ pieces (or you can cut them smaller if you want)
  • 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 (optional)
  • 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, and pepper (and garlic powder, if using), 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.

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This would be a great Thanksgiving side dish, if you’re still looking for ideas! Are you making dressing or stuffing for your Thanksgiving meal?

White Cheddar and Sage Biscuits

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ncSirKensington1nmI recently had the chance to sample some complimentary products from Sir Kensington’s. They sent me a wonderful package of their all natural gourmet Classic Mayonnaise, Chipotle Mayonnaise, Ketchup and Spiced Ketchup.

Sir Kensington’s makes quality non-GMO condiments–their ketchup is made with crushed tomatoes, raw sugar, and a great blend of vinegar and spices that give it a very rich tomato taste (and with a lot less sugar and sodium than other brands). I love their spiced ketchup, too, which is flavored with chipotle peppers, cilantro, lime juice, and coriander.

The Classic Mayonnaise is wonderful–very smooth, rich and creamy. And I like that it’s made with cage-free eggs and has 33% less saturated fat than other mayos. If you like mayonnaise with some spice, their Chipotle Mayonnaise makes a perfect sandwich spread or veggie dip, flavored with chipotle peppers, cumin, garlic, and tomato–such a great blend of spicy flavors!

ncSirKensMayo3nmI also received some recipes from Sir Kensington’s and I just had to try their White Cheddar and Sage Biscuits, because I am such a cheese-lover! I was also curious to try this recipe because the biscuits have mayonnaise in them and I have never made biscuits that way before! I did change their original recipe slightly because it called for self-rising flour, and I substituted flour, baking powder, and salt instead. And the original recipe suggests baking the biscuits in a cast iron skillet, but my smaller iron skillet would not hold all the biscuits, so I baked them on a parchment-lined baking sheet instead.

I thought these biscuits were really good! The mayonnaise gives them a great texture and rich flavor. And of course I love the cheese in these, too! The fresh sage makes a great savory combination with the cheese. If you are a biscuit-lover, then you will need to try these out–they’d be great with some eggs for breakfast or with some soup or chili for lunch or dinner!

WHITE CHEDDAR AND SAGE BISCUITS (adapted from Sir Kensington’s)

Makes 11 to 12 biscuits

  • 2/3 cup buttermilk
  • 2 Tablespoons vegetable oil (I used non-GMO canola oil instead)
  • 3 tablespoons Sir Kensington’s Classic Mayonnaise
  • 3/4 cup shredded white cheddar cheese
  • 1 1/2 tablespoons fresh sage, finely chopped
  • 2 cups all-purpose unbleached flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • parchment paper, for lining baking sheet

Preheat oven to 425˚F. Line a 10 x 15″ baking sheet with parchment paper; set aside.

In a large bowl, mix together the buttermilk, oil, and mayonnaise.

In a separate bowl, mix together the white cheddar, chopped fresh sage, flour, baking powder, and salt. Gradually stir the flour mixture into the wet ingredients and mix until all ingredients are combined.

Turn dough out onto a well-floured surface. If dough is sticky, knead in a little extra flour. Pat the dough out to about a 1/2-inch thickness. Use a biscuit cutter to cut dough into round pieces. Place on parchment-lined baking sheet and allow biscuits to rest on the sheet for 10 minutes before putting into the oven.

Bake in a preheated 425˚F oven (220˚C) until lightly browned, about 16 to 18 minutes. Remove from pan and serve.

Some of the stores that carry Sir Kensington’s products include Sur la table, Safeway, Whole Foods, and Wegmans. It’s a great brand to try if you feel like treating yourself to gourmet mayonnaise and ketchup! Have you ever tried this brand before?