video password: SYDD [case sensitive]
Classic Dressing with Macadamia & Sage
serves 12-14
I used to always stuff my turkey, but over the years I’ve come to realise that it’s so much quicker and easier just to make up a batch of stuffing and bake it on the side while the turkey is resting. It’s also a hell of a lot safer from a bacterial perspective.
The trick is to pour some of the turkey juices over before you bake so you still get that lovely flavour.
I’ve kept this version vegetarian so it can be used to stuff mushrooms, but it’s also really lovely with 3 – 4 good quality italian pork sausages crumbled through. If you’re using the sausages, cook for an extra 10 – 15 minutes to make sure they are properly cooked.
If you can’t find macadamias, pretty much most nuts would be lovely. Especially pecans or almonds.
3 large brown onions, peeled & chopped
1 bunch sage, chopped roughly
1 medium loaf rustic stale bread, approx 600g (22oz), coarsley crumbed
200g (7oz) macadamias, roasted & halved
125g (4 1/2oz) sweetened dried cranberries (craisins)
1. Preheat oven to 200C (400F).
2. Heat some olive oil in a large saucepan and cook onion, covered, stirring every 5 minutes or so until soft and translucent but not brown.
3. Add sage and cook for another minute or so.
4. Add bread crumbs, macadamias, dried cranberries and 1/2 cup water. Stir well and season generously.
5. Grease a large oven-proof dish approx 14×8 in (35x20cm) with olive oil. Spoon the dressing in and level off the top.
6. Bake for 30-40 minutes or until golden and crispy on top.
Quantities for Different Serving Sizes
This recipe can easily be increased or decreased to suit your number of guests. The cooking times will vary depending on how deep your dish is filled.
Serves 6-8
2 medium brown onions, peeled & chopped
1/2 bunch sage, chopped roughly
1/2 medium loaf rustic stale bread, approx 300g (11oz), coarsely crumbed
100g (3 1/2oz) macadamias, roasted & halved
75g (3oz) sweetened dried cranberries (craisins)
bake approximately 25 – 30 minutes
Prepare Ahead
You can cook the onions and do everything up to step 6 in advance. If preparing the day before, refrigerate the dressing but if preparing on the day, it’s fine to leave it sitting at room temperature for up to 4 hours.
I like to have it all ready to go then pop in the oven while the turkey is resting.
If you’re roasting mushrooms, they can go on one shelf and the dressing can go on another.
Variations
nut allergies – replace nuts with a similar quantity of bacon that has been cut into matchsticks and fried in a pan until crisp or cooked under the grill (broiler).
gluten free – use a gluten-free bread in place of the sourdough OR replace bread with a similar quantity of cooked gluten-free grains such as quinoa or brown rice. Be prepared to increase or decrease the water/stock and be more generous with the olive oil.
Problem Solving Guide
dressing too dry – different breads may need more or less moisture. If it feels too dry before you pop it in the baking dish, add a little more water or some stock.
bland – season with more salt and pepper.
prefer to use fresh cranberries? – unfortunately they’re really difficult to get in Australia so I haven’t been able to try this. But substitute the same amount of fresh for the dried cranberries. You may not need as much water to moisten.
Leftover Potential
Excellent. Reheat in the oven and serve as a meal on its own with a side of green salad OR use as sandwich filling along with cranberry sauce and a little leftover turkey.
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