Bread and Butter Stuffing with Fresh Sage

This stuffing is incredible. I’ve put it in a grilled turkey as well- delish. You can cut the butter. I have a huge crowd and usually 1 1/2 the recipe. And take out 1 stick of butter. Because this is so rich I make a French style olive oil garlic mashed potato for my potato side- and a sherry & apple cider gravy to pour over everything. That bit of sweet and acid in the traditional turkey gravy Seems to balance and compliment quite nicely.

You are very welcome.

The stuffing was a great success. I made it outside the turkey as the recipe suggests, and it was moist and tender throughout with excellent flavor. It's a keeper for sure!

I'll be sure to report back :) Truth be told, I have never been afraid of butter. My family reminds me of the time I tallied the butter used for a Thanksgiving meal, and it came out to one stick per person, hahahahha....

P.S. I can't believe that I only just now found this site. What kindred souls you are!

I'd try it. Remember, that is a large amount of stuffing, serves 18. That breaks down to 2-1/2 Tbsp butter per serving (200 cal, just don't tell anyone) Please come back and let us know, I'm very curious.

It's the butter ratio I am nervous about... Thanks very much for the links. I think that I will indeed try it. I agree that the sources are indeed reliable.

I found a mention of the same recipe, only calling for 1-1/2 sticks of butter, however, it says 'adapted; from
http://www.amazingribs.com/recipes/other_side_dishes/bread_butter_sage_stuffing.html

Mark Bittman published James Beard's stuffing which has the same ratio of bread to butter (insane)
http://dinersjournal.blogs.nytimes.com/2008/11/24/recipe-of-the-day-fresh-bread-stuffing/

Sorry no one has commented. I've never seen it before now and while it sounds outrageous, I'd try it. The sources are reliable. Did you have a particular question? http://www.deandeluca.com/recipes/recipe_bread_and_butter_stuffing_with_fresh_sage.aspx