Sage and Cranberry Dressing
with Crispy Artisan Roll
We're pairing our turkey this year with classic Sage Dressing! Savoury bread gets combined with onions, garlic, celery and sweet cranberries for dressing reminiscent of grandmas!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit
Sub Roll
(Contains: Gluten)
113 g
Onion-Celery Blend
3.5 g
Sage
28 g
Dried Cranberries
2 unit
Garlic
2 unit
Chicken Demi-Glace
(Contains: Milk, Sulphites)
½ cup
Liquid Egg
(Contains: Egg)
3.5 g
Thyme
2 tbsp
Unsalted Butter
(Contains: Milk)
Not included in your delivery
1 tsp
Oil*
Nutrition Values
Cooking Steps
This is the 6 person recipe. Start this recipe at the 40min mark.
Before starting, wash and dry all produce. Cut rolls into 1/2-inch pieces. Strip 1 tbsp thyme leaves from the stems. Strip the remaining sage from the stems and roughly chop. Peel, then mince or grate 2 cloves of garlic.
Heat a medium non-stick pan over medium heat. When hot, add 2 tbsp butter, then the onion-celery blend, dried cranberries and garlic. Cook, stirring often until slightly softened, 3-4 min. Remove softened veggies from heat and allow to cool for 5-10 min before proceeding to step 3.
Once the veggies have cooled, whisk together demi-glace, 1/2 cup liquid eggs and 1 1/2 cups water in a large bowl. Add the bread, softened veggies, thyme and sage to the mixture. Stir to combine.
Lightly oil an 8x8-inch baking dish with 1 tsp oil. Firmly press the dressing mixture into the baking dish. Cover with plastic wrap and set aside in the fridge. (NOTE: You will cook the dressing at the same time as the veggie medley.)
