Sage Dressing

Servings: 4 – 6

 

 

Ingredients:

 

5 cups sourdough bread with a very open crumb/alveoli, crust removed, torn in 1” pieces

 

3 cups Filone or French bread with a very open crumb/alveoli, crust removed, torn in 1” pieces

 

10 Tablespoons unsalted butter

 

2 cups chopped white onion

 

1 cup chopped celery

 

1 cup chopped fennel

 

1 teaspoon Kosher salt

 

2 garlic cloves, minced and pressed

 

1 teaspoon freshly ground black pepper

 

5 tablespoons minced fresh sage or 5 teaspoons dried ground sage

 

1 cup chicken or vegetable stock

 

1 Tablespoon unsalted butter, thinly sliced

 

 

Garnish:

 

Scallion/Spring onion/Green onion greens, sliced in rings

 

 

 

Process:

 

Butter the interior of an ovenproof 10”x10” casserole dish with lid.

 

Preheat oven to 225°F.

 

Remove the crust from both loaves of bread.

 

Tear the bread into 1” pieces and place on a rimmed cookie sheet.

 

Bake the bread pieces in the oven for 50 minutes or until slightly crusty, but not browned.

 

Place bread pieces in a very large bowl.

 

Heat a large cast iron skillet over low heat.

 

When the skillet hot, add butter and allow to melt.

 

Add onion, fennel and celery to the skillet. Sprinkle with salt.

 

Saute the vegetables slowly until tender-crisp.

 

Add pepper and sage. Stir to combine. Saute until the mixture is fragrant.

 

Remove the vegetable mixture from the heat and place on a trivet.

 

Stir the garlic into the vegetable mixture. Allow to rest for 5 minutes.

 

Pour the contents of the skillet over the bread cubes in the large bowl.

 

Gently toss the bread until coated with the butter and vegetables.

 

Pour stock over the bread and gently toss until absorbed.

 

Place the stuffing in the prepared casserole dish.

 

Cover with the lid.

 

Stuffing can be placed in the icebox overnight.

 

If required, remove dressing from the icebox and rest on the counter for an hour to allow it to come to room temperature.

 

Preheat oven to 350°F.

 

Place dressing in the center of the oven and bake for 20 minutes.

 

Remove the dressing from the oven.

 

Place the small slices of butter in a single layer over the top of the dressing.

 

Place the dressing back in the oven, uncovered, for 10 – 15 minutes or until the surface is golden brown.

 

Remove from the oven, plate or place in a serving bowl.

 

Serve immediately.