Cranberry Sage Stuffing on the Side recipes

- 2 teaspoons fresh sage or 1/2 teaspoon dried sage
- 6 tablespoons butter
- 2 tablespoons brown sugar or brown sugar substitute
- 4 cups white bread
- 1 cup chicken stock
- 1 orange
- 1 cup chopped celery (use leaves too well chopped)
- 2 eggs
- salt & pepper
- 1 cup chopped onions
- 2 cups chopped cranberries

- 1 teaspoon poultry seasoning
- fresh salt-free turkey broth
- 1 large yellow onion
- salt
- 2 cups celery & leaves
- 1 tablespoon dried sage, to taste or 3 teaspoons finely minced fresh sage
- butter
- 1/2 teaspoon salt-free garlic powder
- white pepper
- 12 cups day old bread
- 1-2 egg

- 8 cups French bread, 1 inch cubes with crusts (from 1 lb loaf)
- 1 lb spicy bulk pork sausage
- 2 teaspoons minced fresh sage
- 1 cup low-fat chicken broth
- 2 tablespoons butter
- 3 large eggs
- 1 clove garlic
- 1 cup diced celery
- 1 cup diced onions
- 1 tablespoon chopped fresh parsley
- 1 cup diced peeled cored apples
- 2 tablespoons vegetable oil
- 1 cup whole milk
- 1 bay leaf

- 1 (1 pound) package Bob Evans Sage Roll Sausage
- 1 teaspoon salt
- 6 celery stalks, finely diced
- 2 (14.5 ounce) cans chicken broth
- 1 (12 ounce) package herb flavor stuffing mix
- 1/2 cup butter
- 1 cup dried cranberries
- 2 medium onions, finely diced