somehting stuffing
With Crispy Sage Topping
Ingrédients : Pain ciabatta (farine de blé enrichie non blanchie et non traitée (farine de blé, niacine, fer réduit, mononitrate de thiamine, riboflavine, acide folique), eau, sel marin, levure, farine d'orge maltée) (orge, blé) • Champignons • Poireau • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Mélange d’herbes (sauge, thym) • Mélange d'épices pour sauce crémeuse (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) (blé).
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
3 pièce(s)
Pain ciabatta
(Contient: Blé, Orge Peut contenir : Sésame, Soya, Noix de Grenoble, Avoine, Seigle, Triticale)
113 g
Poireau, émincé
2 pièce(s)
Concentré de bouillon de poulet
227 g
Champignons
10 g
Mélange d'épices pour sauce crémeuse
(Contient: Blé Peut contenir : Sésame, Soya, Noix, Lait, Moutarde, Arachides, Sulfites)
14 g
Sauge et Thym
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient: Lait)
2 cs
Huile*
¼ cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- Pick sage leaves from stems, reserving stems.
- Line a plate with paper towels.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 2 tbsp (4 tbsp) oil, then sage leaves. Fry until crisp, 2-3 min. (TIP: We love to use olive oil for frying sage!)
- Using a slotted spoon, transfer fried sage to the paper towel-lined plate. Season with salt while hot. Set aside.
- Reserve sage oil in pan.
- Cut, or tear ciabatta into 1/2-inch pieces.
- Add bread pieces to a large bowl. Drizzle reserved sage oil over top. Season with salt and pepper. Toss to coat.
- Cut mushrooms into 1/4-inch thick slices.
- Reheat the same pan over medium-high.
- When hot, add 2 tbsp (4 tbsp) butter. Swirl pan until melted, 30 sec.
- Add mushrooms, leeks and reserved sage stems. Season with salt and pepper. Cook, stirring often, until softened, 4-7 min.
- Meanwhile, strip thyme leaves from stems, then finely chop leaves.
- Sprinkle Cream Sauce Spice Blend over top. Stir to coat. Add broth concentrate and 3/4 cup (1 1/2 cups) water. Cook, stirring often, until mixture is simmering, 30 sec-1 min.
- Add veggie mixture and thyme to bread in the bowl. Season with salt and pepper. Stir to coat. Pick out and discard sage stems.
- Transfer dressing to a 8x8-inch baking dish (9x13-inch for 12 ppl).
- Bake until top is golden and dressing is warmed through, 12-20 min.
- Remove from oven.
- Top with crispy sage leaves before serving. (NOTE: If dressing isn't being served immediately, wrap it tightly with foil to keep warm for up to 15 min. Top with sage leaves before serving.)
