Savory sage and vociferous onions pair in stuffing recipes for poultry and meats. Using sage and onion from your garden lends a full flavor to your side dishes. Do not wait until Thanksgiving to make one of these sage and onion stuffing recipes.
Breadcrumb Stuffing for Goose
Prepare a traditional sage and onion stuffing with breadcrumbs. Cook four whole onions in boiling water for 10 minutes. Add 10 whole, fresh sage leaves to the water during the last two minutes of cooking. Chop the sage and onion into a ½-inch dice. Combine the cooked onion and sage with ¼ pound of breadcrumbs, 3 tbsp. melted butter and one beaten egg. Stuff this mixture into a goose before cooking. Optionally, chop the goose liver and add it to the stuffing mixture before cooking inside the goose until a meat thermometer reads 165 degrees Fahrenheit.
Pancetta, Sage and Onion Stuffing
Fry 5 oz. of chopped pancetta or bacon in a skillet. Add two whole onions, chopped and three cloves of garlic, minced. Continue to pan fry until the vegetables brown. Toss 2 tbsp. sage leaves, shredded, into the pan and toss to warm the sage though. Immediately transfer the mixture to a mixing bowl and stir in 3 tbsp. toasted pine nuts, 2 cups dried bread cubes and two whole beaten eggs. Bake in a dish at 350 degrees Fahrenheit until the stuffing registers 165 degrees Fahrenheit on a food thermometer, about 45 to 55 minutes.
Cornbread, Sage and Onion Stuffing With Chestnuts
Crumble an 8-inch square pan of cornbread into a baking dish and toast for 5 minutes in a 350 degrees Fahrenheit oven. In a skillet, heat together 2 tbsp. olive oil, 8 oz. diced ham, 2 whole diced onions and 3 sliced celery stalks. Cook the mixture until the ham and vegetables brown. Add 5 chopped fresh sage leaves and 1 cup cooked and peeled chestnuts. Stir the skillet mixture into the toasted cornbread, adding up to 1 ½ cups chicken broth or gravy to moisten. Mix 2 whole beaten eggs into the stuffing and lightly pack into a turkey. Bake until the stuffing registers 165 degrees Fahrenheit with a cooking thermometer. Alternatively, bake the stuffing in a separate dish at 350 degrees Fahrenheit for 45 minutes.