Dacor ERD48, ERD36, ERD30, ERD60 manual Sage Stuffing

Rosemary Basil Tarragon Chervil

Sage Stuffing

If using Earthenware, enamel-coated steel, or other heavy ceramic bakeware, use Convection Bake. The heat will transfer better when using this mode.

12 slices day old bread, cut into 1/2-inch cubes 1/2 cup unsalted butter

1 1/2 cups white onion, chopped 3/4 cup celery, small diced

1/4 cup carrot, small diced

1 large egg, lightly beaten

1 1/4 Tbsp fresh sage, chopped

1 1/4 tsp salt

1/2 tsp ground black pepper

1/2 to 1 cup reserved drippings from turkey pan or chicken stock

Preheat oven according to the chart below. Grease a 9 x 13- inch ceramic baking dish. Place bread cubes on baking sheet and dry in oven for 10 to 15 minutes. Transfer bread to a large mixing bowl and reserve. Melt butter in large sauté pan. Add onion, celery and carrot and cook for 5 minutes, until translucent. Add to bread cubes and toss. Add egg and adjust seasonings with sage, salt and pepper. Add just enough pan drippings to moisten the bread. Pour mixture baking dish and bake until top is brown and a tooth- pick inserted in the center comes out clean.

Additional seasonings may be added to the stuffing. Fresh herbs are preferred to dried-they add great color and flavor. Good ones to try are:

Italian Parsley

Thyme

Oregano

Chives or green onion

Serves 4

	PURE CONVECTION™	CONVECTION BAKE	STANDARD BAKE
RACK POSITION	Not recommended	2	2
TEMPERATURE (˚F)	N/A	325	350
TIME (MINUTES)	N/A	30-35 minutes	40-45 minutes

RECIPES

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