American · Side · Easy
Sage Stuffing
Golden, buttery bread cubes loaded with onion, celery, and plenty of fresh sage. Crisp on top, soft and savory inside.
The whole recipe in 60 seconds
Sage Stuffing, in 5 ideas
- Dry bread is the whole game. Fresh bread drinks up stock and turns to mush.
- Add the stock gradually. You can always add more, but you cannot take it back.
- Eggs bind the stuffing so it scoops in satisfying, sliceable portions.
- Fresh sage matters here. It is the signature flavor, and dried sage can taste dusty.
- Baking it in its own dish keeps the texture perfect and the turkey food safe.
What you need
Ingredients
- 12 cups day old white bread cubes (about 1 large loaf)
- 1/2 cup unsalted butter
- 2 yellow onions, diced
- 4 celery stalks, diced
- 3 cloves garlic, minced
- 3 tbsp fresh sage, chopped
- 1 tbsp fresh thyme leaves
- 2 1/2 cups turkey or chicken stock
- 2 large eggs, beaten
- 1 tsp kosher salt
- 1/2 tsp black pepper
How to make it
Directions
- Heat the oven to 350°F. Spread the bread cubes on two baking sheets and toast 10 to 12 minutes until dry and lightly golden.
- Melt the butter in a large skillet. Cook the onion and celery over medium heat for 8 minutes until soft and sweet.
- Add the garlic, sage, and thyme and cook 1 minute until fragrant. Take the pan off the heat.
- Tip the toasted bread into a big bowl. Pour the vegetable mixture over it and toss.
- Whisk the eggs into the stock and pour it over the bread a little at a time, tossing between additions, until the bread is moist but not soggy.
- Season with salt and pepper, then spread into a buttered 9x13 inch dish.
- Cover with foil and bake 25 minutes. Uncover and bake 15 minutes more until the top is crisp and deep golden.
Stale the bread for free: cut the cubes the night before and leave them out on the counter in a bowl. By morning they are perfectly dry and ready to go.