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Sage Cranberry Dressing

Delicious Side Dish Or Stuffing


I believe this Sage Cranberry Dressing is a bit unusual as stuffing recipes go, but it is a favorite side dish at the restaurant and at home.


turkey with stuffing

I love to serve this dressing with roast pork loin or http://www.real-restaurant-recipes.com/Roasted-Chicken-Recipe.html">lemon roasted chicken or roast turkey.

For this recipe, all the ingredients that require cooking must be completely cooked before combining with the other dressing ingredients as they will cook very little during the remaining baking or roasting process.



Here are some additional food safety measures to remember:

Cool all the ingredients before combining to avoid bacteria growth potentials.

Never allow baked or unbaked dressing to stay in the “Food Danger Zone” (40 to 140 degrees F) longer than one hour.

Refrigerate unbaked dressing if you are not going to bake it immediately.

Hold baked dressing above 140 degrees F for serving or chill uncovered as rapidly as possible.

Reheat baked dressing rapidly to an internal temperature of 180 degrees F.

Bake dressing in shallow pans (2 inches deep – no more)



Enjoy your sage cranberry dressing and each and every restaurant recipe on the website. Enjoy the company of those you share them with!


Sage Cranberry Dressing Recipe
A Favorite Restaurant Stuffing Recipe
Preparation time: 12-14 minutes. Serves 8-10 (Makes enough to loosely stuff a 20 pound turkey).

Cooking Conversion Table

Ingredients:

  • 1 1/2 cups diced celery
  • 1/2 cup chopped onion
  • 1/4 cup butter
  • 1 1/2 quarts dried cubed bread (for cornbread dressing, substitute cornbread for all or part of the bread in the recipe)
  • 1 teaspoon of salt
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon black pepper
  • 3/4 cup craisins (sun-dried cranberries)
  • 1/4 cup chopped pecans, optional
  • 1 cup cold chicken broth

    Instructions:

  • Sauté the celery and onion lightly in the butter until tender but not browned; cool
  • Combine the bread and cooked vegetables in a large mixing bowl
  • Add the herbs, craisins, pecans and seasonings
  • Toss gently until all ingredients are well mixed
  • Add the stock a little at a time and mix the dressing lightly after each addition
  • Add just enough stock to make the dressing slightly moist, neither dry nor soggy
  • Correct seasoning
  • Place in a greased baking pan and bake at 375 degrees F until hot in the center (about 1 hour)


    TA-DA! That’s it.

    Just another note: If you use this dressing recipe to stuff poultry instead of baking the dressing separately, fill the bird loosely. Do not pack, as the stuffing expands during cooking.

    Donna
    Bookmark Real Restaurant Recipes




     






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