Sage and Onion Stuffing

It’s a classic and simple recipe with familiar flavors that are both comforting and hearty.

5 from 36 votes

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Prep Time: 15

Cook Time: 55

Servings: 6

equipment

ingredients

1 lb loaf rustic white bread cut into 1-inch cubes (about 10 cups)
4 Tbsp unsalted butter
1 lb yellow onion about 2 medium onions, diced
3 large stalks celery diced
5 cloves garlic minced
3 Tbsp finely chopped fresh sage leaves or 1 tsp dried ground sage
2 tsp fresh thyme leaves 1/2 tsp dried thyme leaves
2 1/4 cups low-sodium chicken broth or turkey/vegetable broth
2 large eggs
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

instructions

Dry out your bread by spreading out the cubes on a large sheet pan and leaving on the counter for 24 to 48 hours. If you are short on time, you can toast the bread cubes instead!
Preheat the oven to 375°F. Spread bread cubes on a large rimmed baking sheet. Bake until crisp, about 15 to 20 minutes, stirring every 5 minutes.
Spray a 9x13-inch baking dish with cooking spray. Set aside.
Add butter to a large skillet over medium-high heat. Melt the butter, then add onions, celery, and garlic. Cook, stirring frequently, until the vegetables are soft, about 10 minutes. Stir in sage and thyme, cooking for another 2 to 3 minutes. Remove from heat and set aside.
In a medium bowl, whisk together broth, eggs, salt, and pepper.
Add bread cubes to a large bowl with the onion mixture. Fold to combine and incorporate the vegetables. Drizzle the mixture with the egg mixture. Fold until evenly moistened.
Pour into the prepared baking dish. Spread in an even layer. Cover tightly with aluminum foil.
Bake for 25 minutes. Uncover and bake until the top is golden brown, about 15 minutes more. Note that if you are baking the stuffing from the refrigerator, you will need to add 10 minutes to the covered cook time. Let stand 10 minutes before serving.

notes

You can easily make this recipe ahead of time! Assemble it, cover with foil, and place in the refrigerator for up to 24 hours.

Add ground sausage. You can add in a 1/2 pound cooked ground sausage (spicy or mild) to make it a sausage stuffing if you like.

Store. Store any leftovers in the refrigerator for up to 4 days. Cool to room temperature before placing in an airtight container and place in the fridge.

Reheat. Reheat portions on a microwave-safe plate in the microwave until warmed through, about 30 seconds or so. If you are reheating the whole thing, reheat it in the oven at 350˚F with some additional chicken stock until warmed through. This will take about 15 to 20 minutes.

Freeze. I do not recommend freezing leftover baked stuffing. I also do not recommend preparing it and freezing it before baking as the texture will be off and it will be really mushy.

nutrition

Calories: 350kcal

Cuisine: American, Thanksgiving

Category: Side Dish