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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
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:
Serves 4
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
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
Rosemary
Basil
Tarragon
Chervil
Italian Parsley
Thyme
Oregano
Chives or green onion