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Savory Sage Stuffing


HAIL, the Almighty STUFFING! I think that quick sentence said it all. When it comes to comfort food, I think stuffing is on the “TOP TEN” list for sure. Stuffing has been apart of holiday traditions for generations and throughout many cultures. I can not think of it’s absence from any holiday dinner in my life time. In fact, if you were to down size a holiday dinner, stuffing would always be even on the short list of dishes you would serve.

Not only is it a comfort food, I believe it is an opportunity to get creative. I have seen recipes that range anywhere from regular white bread to homemade cornbread to french brioche as the base. This bread base is then mixed with fruit, nuts, meats, herbs and even cheeses. It can be stuffed in poultry, large vegetables, whole fruit and squash. It can even be served on top of grilled meat. I have seen it baked, fried, deep fried and eaten cold. Stuffing can be savory, sweet or anything in between. I can’t even begin to go through the different types of gravy or sauces I have seen accompany stuffing…. So on that note, YES it is an opportunity to be creative because obviously NO RULES APPLY…It can even be served YEAR ROUND ;)

Today I am going to pass on to you my recipe for SAVORY SAGE STUFFING. It is an “OLD WORLD” style stuffing yet a creative enough version that even grandma would be impressed that you made it. This recipe consists of traditional sourdough baguette, fresh onion/garlic/ sage, dry roasted pistachios, rich savory beef bone broth and creamy beef tallow. “BEEF TALLOW?” you say. YES, the beef tallow I got from FATWORKS.com. It is truly the original cooking fat. It has a mild flavor, adds richness to your dishes and is a healthy fat. We’ll back up here– this fat I used is 100% grass-fed pasture raised beef tallow, it is not your inferior tallow from the store! Yes there is a big difference. This fat is so versatile, it can be used in a number of dishes [that is why I buy it by the 1/2 gallon brick]. So if you are looking for a stuffing recipe that is old world but super flavorful, look no further than my SAVORY SAGE STUFFING! Set a new tradition today!

NOTE: If done according to ALL of the directions, this recipe takes 2 days to make.  I highly recommend NOT taking short cuts for the best results… When I say 2 days– I mean you leave the bread out to stale for 48 hours (but with minimal interaction) and the bone stock cooks and rests for 2 days (you just need to time it and basically leave it alone for long periods of time– pretty simple). The recipe for RICH BEEF BONE STOCK is below. I highly recommend making it even though it takes 2 days to make it, you can NOT buy the flavor you will create with your own slow cooked stock. Also for best results, I use cast iron muffin pans.

A CHEFS TIP: you can make both the “stale bread” and “bone broth” ahead of time. Just freeze up to 1 month in advance.

MAKES 12 muffins or serves 6

12 ounce fresh organic PAR-BAKED sourdough french baguette

4 large fresh organic garlic cloves, fine chopped

1/2 cup small diced fresh organic red onion

1/4 cup plus 1 tablespoon FATWORKS brand 100% GRASS FED PASTURE RAISED BEEF TALLOW (click here to buy)

1 tablespoon fresh sage leaves

1/2 teaspoon white truffle salt

1/2 teaspoon fine ground french grey salt

1/2 cup rough chopped unsalted dry roasted pistachios

2 cups homemade slow cooked RICH BEEF BONE STOCK (see recipe below), warmed on low

extra sage leaves for garnish (optional)

Start your RICH BEEF BONE STOCK . Recipe below.

Cube your baguette into 1/2 inch cubes. Lay out on an ungreased baking pan evenly. Allow to go stale at room temperature for 48 hours. Turn over occasionally to dry evenly. When done going stale, place into a large mixing bowl. These are your stale bread cubes.

Preheat your oven to 225 F. In a small sauce pan add in 2 tablespoons of the beef tallow. Heat on medium heat and add in the chopped garlic, chopped onion and fresh sage. While stirring constantly, cook until the onions start to become translucent. Remove from the heat and add in the remaining of the 1/4 cup of tallow. Stir to incorporate and allow to rest for 15 minutes to infuse the flavors. This is your sweated mix.

Coat the stale bread cubes in the sweated mix. Stir well to evenly coat. Reserve this bowl. Place onto an ungreased baking sheet.  Heat your beef stock on low in a medium sized sauce pan, stirring occasionally. Toast for about 45 minutes, turning and flipping every 15 minutes until medium golden brown. This is your toasted mix.

Preheat your oven to 400F. Return the toasted mix to the mixing bowl. Grease your cast iron muffin pans with the remaining 1 tablespoon of tallow. Add in the 2 cups of warmed beef stock to the toasted mix and stir well to coat. Evenly add in the white truffle and grey salts. Stir well. Now gently mix in the copped pistachios. This is your stuffing.

Using an ice cream scoop- scoop out the stuffing evenly into the tallow greased muffin pan. Bake for 20 minutes. Turn after 10 minutes. Remove from the oven and allow to rest for 5 minutes and remove from the muffin pans. Serve and of course ENJOY!


3.5 lbs grass fed beef marrow bones

10 cloves organic unpeeled garlic, quartered

2 medium organic carrots, unpeeled large chunks

1 small unpeeled organic yellow onion, quartered

1/2 cup whole small white organic mushrooms

5 fresh organic sage stems

10 cups filtered cold water

Preheat your oven to 425 F. In a baking pan, place in your marrow bones and caramelize by using the following times…

  • cook for 15 minutes, turn over
  • cook 15 minutes, turn over
  • cook additional 15 minutes, remove from the oven
  • allow to sit 15 minutes. Reserve the bones and drippings.

Turn your crockpot on to low heat and add in all of the stock ingredients in including the caramelized bones and drippings. Cover and cook for 24 hours, stir occasionally. Turn off the heat and allow to cool for 2 hours. Transfer all solids and liquids to a large bowl. Cover and refrigerate for 10 hours. Remove from the refrigerator and return to your crock pot. Turn the pot on high and cook for an additional 12 hours. Drain off the liquid and reserve for your recipe or freeze for a later date.

NOTE: this will make more than what you will need for the stuffing recipe.

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