Cranberry Sage Stuffing with Fried Sage Leaves

Stuffing or dressing is always a holiday favorite, and this savory-tart variation is the perfect balance of herbaceous flavor.

Type: Main Course

Cuisine: American

Keywords: Holiday, Stuffing, Dressing, Turkey

Recipe Yield: 8 Servings

Preparation Time: 15 Minutes

Cooking Time: 45 Minutes

Total Time: 1 Hour

Recipe Ingredients:

• 5 cups, day-old French or Italian bread cut into bite sized chunks
• 3 cups, prepared cornbread store-bought or day-old
• 1 cup, chopped onion
• 1 cup, chopped celery
• 2 tbsp, finely chopped sage
• 2 sprigs, fresh sage leaves (for frying)
• 1 egg, beaten
• 1 cup, dried cranberries
• 3 ½ cups, chicken stock
• ⅓ cup, melted butter
• 1 teaspoon, garlic salt
• ½ teaspoon, salt, and fresh ground pepper
• cooking spray
• 2 tbsp, vegetable oil

Recipe Instructions:

Cranberry Sage Stuffing with Fried Sage Leaves:

• Pre-heat oven to 375F.
• Using your hands, pull the bread apart into bite-sized chunks.
• In a large bowl, combine bread with roughly chopped cornbread.
• Chop onion, celery, and one package of sage. Add to bread mixture.
• Add egg, cranberries, chicken stock, and seasonings. Stir to combine.
• The mixture should resemble a very thick pancake batter.
• Prepare a deep baking dish with cooking spray or butter. Pour the bread mixture into the prepared baking dish. Cover with foil and bake for 45 minutes.
• Remove the foil and bake for five minutes longer to brown the top.
• Remove sage leaves from stems. Discard the stems. Heat vegetable oil in a small frying pan. Fast fry the sage leaves (30 seconds) turning once or twice. Remove sage leaves to a paper towel-lined plate to drain. Garnish stuffing with friend sage leaves.