THE SPICE MAGIC KITCHEN
Sage onion stuffing
Ground sage seasons a moist bread-and-onion dressing baked separately.
Images are AI-generated serving illustrations; actual portions and results may vary.
GET EVERYTHING READY
Everything you’ll need.
For 6 servings. Tap each ingredient as you get it ready.
Use the written amounts, not the portions shown in the illustrations. US volume and weight equivalents are approximate.
What equipment do I need?
Skillet; 8-inch (20 cm) baking dish; thermometer.
The recipe at a glance.
See the sequence, then follow the full instructions below.
FOLLOW ALONG
4 simple steps.
One delicious result.
Illustrative preparation stage 1 Soften base
Medium; preheat oven to 375°F (190°C)
Have readyButter, onion, celery
- Sauté onion and celery in butter.
Illustrative preparation stage 2 Moisten bread
No heat
Have readyBread, cooked vegetables, sage, broth, egg, salt, pepper
- Let the cooked vegetables cool until warm.
- Beat the egg into the cool broth.
- Toss bread, vegetables, sage, salt and pepper with the broth mixture.
- Transfer to the baking dish.
SPICE MAGICGround SageView this spice →Next: Bake covered ↓Illustrative preparation stage 3 Illustrative preparation stage 4 Brown top
375°F (190°C)
Have readyNone
- Uncover and bake until center reaches 165°F (74°C).
AT THE TABLE
A few good things alongside.
Sage roast chicken
Roasted carrots
Green beans
AI-generated serving suggestions. Side dishes are separate from the recipe quantities.
A few things worth knowing.
Recipe development status
Untested original draft; kitchen review is required before publication.
Measuring your ingredients
Metric weights are preferred; US volumes are approximate.
Ingredients and allergens
Contains milk. Check all packaged ingredient labels for allergens.
Resting and serving
Contains egg and wheat. Bake separately, not inside poultry. Let cooked vegetables cool until warm before mixing with beaten egg.
FROM YOUR SPICE SHELF