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Sage Onion Stuffing

Updated: Friday, February 7 2014, 12:19 PM EST
Servings:  1-1/2 lbs

16 oz. Herb Stuffing Mix
1 cup Onion, chopped fine
1 pkg. Sage, fresh, chopped fine (stems removed)
4 oz. Kroger Butter, unsalted
16 oz. Kroger Chicken Stock
To taste Salt and Pepper

On medium-high heat, melt butter. Sauté the onion and sage in butter, until the onion is translucent.  Add chicken stock to onions and sage, lower heat and simmer until warm.  Put dry stuffing mix in large bowl and pour hot mixture over top.  Stir to combine, taste, and adjust seasoning with salt and pepper. 

Place mixture in 9”x9” baking dish, then cover with parchment paper, topped with foil.  Bake at 350 degrees for 30 minutes, remove paper & foil, and continue cooking for an additional 15 minutes.

If using to stuff a turkey, do immediately before roasting, never letting sit in raw turkey.  Make sure the stuffing reaches 165 degrees on an Instant-Read thermometer.Sage Onion Stuffing

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Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

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