*Disclosure: I received spices to sample fromThe Book Club CookBook Book Blends. All thoughts and opinions are my own.
I was so excited earlier this fall when Judy from The Book Club CookBook Book Blends contacted me to see if I’d be interested in trying out some of their new signature Book Blends spices for their annual Blends Bash!
As a total book nerd, I love the punny names of the spices and they are always top-notch in quality.
I received three amazing spice blends this time around:
The Sage of Innocence (Rubbed Sage)
Are You There God, It’s Me Marjoram (Organic Chicken Rub)
Harry Potter and the Hors d'Oeuvre of the Phoenix (Tuscan Bread Dipping Seasoning)
I’ve tested all three in recipes and I’m here to tell you: they’re fantastic! I can’t wait to keep using them!
Today’s recipe features the first of the bunch: Sage of Innocence. After using this sage in this stuffing and in my turkey brine, I realized that I need to use sage a lot more often! It has such a vibrant flavor that just screams of fall!
The recipe is my mom’s for her Thanksgiving stuffing...well, stuffing if you stuff it in the turkey like my mom does, or dressing if you cook it in a casserole dish like my grandma and I do!
There aren’t a ton of ingredients to this recipe and the instructions may seem a bit sparse, but it’s because it’s one of those family recipes…
You know the type?
It’s all about personal preference and knowing by feel and scent that it’s just right. It’s taken me a few tries, but I think I’ve finally got this one down (but let’s be honest, mom’s is still going to be better - it’s just one of those things!)
Mom’s Sage Turkey Stuffing (Dressing)
Giblets (and neck) from 1 turkey
1 quart water
1 teaspoon salt
8-10 cups dried stuffing bread
1 small onion, diced
2-3 tablespoons rubbed sage
Salt & pepper to taste
Additional water or chicken broth, if needed
Place the giblets, neck, water and salt in a small saucepan over medium heat. Bring to a boil. Then, cover and reduce heat to a simmer. Simmer for 20-30 minutes or until the giblets are cooked through. Remove from heat.
Take giblets out of the water, and cool a bit. Reserve cooking liquid. Once cool enough to handle, chop the giblets into small pieces. Pull pieces of meat off the neck, discard bones.
Place the dried stuffing bread into a large bowl. Add the chopped giblets, onion, sage, and cooking liquid. Stir to combine. Keep adding cooking liquid (or broth or water) until the bread is completely rehydrated - the mixture should be mushy and wet. Season with salt and pepper or additional sage, if desired.
Cover and refrigerate overnight.
The next day, move the dressing to a casserole dish (or stuff it in the turkey). Pour some turkey pan drippings or chicken broth over the dressing (around ½ cup). Cover and bake at 350 degrees F for 1 - 1 ½ hours or until the sides and top are browned to preference.