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Sage & Savory Stuffing

1 large day-old French or Italian bread loaf
2 Tbsp. olive oil
4 Tbsp. Sage & Savory Stuffing Seasoning, divided
1 cup (2 sticks) butter
1 large yellow onion, diced
4 stalks celery, diced
4 large carrots, peeled and diced
1 1/2 cups raisins
1 tsp. Kosher salt
1/2 tsp. coarse ground pepper
2 vegetable or chicken buillon cubes
4 cups water

Notes: This recipe also works with our Nantucket Rosemary & Citrus Poultry Rub.

Directions: Cut bread loaf into ½- to 1-inch cubes (this should yield about 8 cups). Toss cubes with olive oil and 3 Tbsp. of Sage & Savory. Place cubes in one layer on a large baking sheet. Bake at 350 degrees for 10 to 15 min. until lightly toasted. Remove from oven and set aside. Meanwhile, melt butter in a large skillet. Add onion and cook over medium heat for 5 min. until soft. Add celery, carrots and raisins and cook 5 to 10 more min. until carrots are fork tender. Season with salt and pepper and remove from heat. In a separate medium saucepan, dissolve bouillon cubes in simmering water to make a broth. Combine toasted bread cubes, vegetables and broth in a large mixing bowl. Add remaining 1 Tbsp. Sage & Savory and fold everything gently together. Use to stuff a turkey or place in a large casserole dish and bake at 350 degrees for at least 30 min. and up to 1 hour until browned and set.

Serving Suggestions: This recipe makes more than enough to stuff a 10 to 12 pound turkey, you’ll have extra to cook in a side baking dish.
Yields: 8 cups
Thanks to: Mary Johnston, Savory Franchising Team employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Spiced Pumpkin Tart with Orange-Graham Crust

For the crust:
9 full-size graham crackers (or 1¼ cup crumbs)
1/4 cup sugar
1/4 tsp. salt
1/4 cup pecans
grated zest of 1 medium orange
1/3 cup unsalted butter, melted

For the filling:
2 cups canned pumpkin puree (not pumpkin pie filling)
3 large eggs, at room temperature
1 cup packed brown sugar
2 Tbsp. unsalted butter, melted
1 1/2 cups heavy cream
1/3 cup sour cream
3 Tbsp. dark rum
2 tsp. pure Madagascar vanilla extract
3 tsp. Chinese Five Spice
pinch of salt

Notes: Delicious with Pumpkin Pie Spice or Garam Masala in place of Chinese Five Spice.

Directions: For crust: Preheat oven to 375 degrees. Combine all ingredients except butter in food processor and pulse into fine crumbs. Transfer mixture to small bowl and stir in melted butter until well combined. Press mixture into 9-inch tart or pie pan and bake for 5 to 6 min. until set and starting to brown. Remove from oven to cool. For filling: Mix everything together in large bowl. Pour into cooled tart crust, filling almost to crust edge. Bake at 375 degrees for 30 to 40 min. until set in the middle. Remove from oven and let cool completely before serving.

Serving Suggestions: Serve with topped with whipped cream and sprinkled with toasted, chopped pecans.
Yields: 1 9-inch tart
Thanks to: Savory Spice Shop Test Kitchen
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

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