Sage Dressing with Swiss Chard
This sage dressing is the perfect side dish for your holiday spread. It's a no-fuss recipe that is also moist, full of flavor, and can be made days ahead of your event. The earthy sage pairs beautifully with the hearty greens like Swiss chard, kale or mustard greens.
Servings 12
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 medium onion diced
- 1 bunch of celery chopped
- 2 garlic cloves crushed
- 4 oz swiss chard chopped
- 1 loaf of bread cut into 1-inch cubes
- ¼ cup finely chopped fresh sage
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 cup chicken or turkey broth
- ½ teaspoon poultry seasoning optional
Instructions
- Heat a large non-stick skillet over medium heat and add olive oil, onion, and celery. Cook until vegetables start to soften, approximately 7 minutes.
- Add garlic, Swiss chard, salt and pepper. Continue cooking and stirring for 5 more minutes.
- Mix in bread cubes and fresh sage. If using poultry seasoning, sprinkle it over the bread cubes, then mix well.
- Pour in chicken broth and stir to combine.
- Reduce heat to low and simmer covered for 30-40 minutes. You can also put stuffing in a 9 x 11 Pyrex dish and bake at 350ºF for 30-40 minutes. Cover with foil to keep moist. If you like a crispier stuffing, keep uncovered.
- If preparing ahead of event, transfer to a baking dish, cover and refrigerate. About 30 minutes prior to serving, warm in a 350ºF oven until heated through.
Notes
I have made this dressing with whole wheat as well as regular white bread. You can use any bread you like.
I do not toast my bread first, as I like a moist dressing. If you are using toasted or dried bread cubes, you will need more broth.
For a vegetarian stuffing, use vegetable broth instead of chicken.
TO STORE: Store any leftover dressing in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1cup
