Rosemary and Sage Stuffing
Warm, earthy sage and aromatic rosemary enhance the flavors in this traditional rosemary and sage stuffing recipe.
Equipment
- 9x13-inch baking dish
- large pot
- baking sheet
Ingredients
Bread and Vegetables
- 1 loaf Italian bread, cut into 1-inch pieces approximately 14 cups
- 6 teaspoons unsalted butter plus more to coat baking dish
- 1 white onion, diced
- 1 teaspoon sea salt
- 1 teaspoon Simply Organic® Black Pepper
- 2 cups button mushrooms, thinly sliced
- 6 stalks celery, thinly sliced
- 3 cups chicken broth
- 2 large eggs, beaten
- ¼ teaspoon Simply Organic® Sage or more to taste
- ½ teaspoon Simply Organic® Rosemary
- 1 cup golden raisins optional, stew them in chicken stock to make them plump and tender
Instructions
Cooking Instructions
- Heat oven to 375°F (190°C). Butter a 9x13-inch baking dish.
- Place bread on a baking sheet. Bake for 10 minutes.
- Meanwhile, melt butter in a large pot over medium heat. Add onions, salt and pepper. Cook for 10 minutes or until onions are translucent.
- Add remaining ingredients to the pan and toss to combine. Transfer mixture to the prepared baking dish. Cover and bake for 15 minutes, then uncover and bake for another 35 minutes.
- Remove from oven. Serve warm.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 7gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 480mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 2mg
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