The best ever classic stuffing recipe with torn bread cubes, onion and celery, fresh sage, butter, poultry seasoning, eggs and chicken stock.

You won’t look for another stuffing recipe after finding this one – I promise!

Bread: I use a combo of sourdough and whole grain, but you can use whatever bread you like (white is also great).
- Be sure it’s either dried out overnight or toasted in the oven.
Butter: This provides flavor and moisture to the stuffing, and you need it to saute the onion and celery beforehand.
Onion and celery: Diced and sauteed in butter first before adding to the stuffing.
Herbs: Fresh sage (and thyme, optional) plus poultry seasoning makes for the best combo of fresh and dried herb flavor.
Eggs: A few eggs to hold everything together and provide that trademark eggy flavor.
Stock: Good chicken stock or broth provides the best stuffing flavor.

Preheat the oven to 375 degrees.
Coat a 9×13 baking dish with cooking spray.
Line two baking sheets with foil; place bread cubes in a single layer on each prepared baking sheet. Bake 8-9 minutes or until lightly crisp. Let cool. (You can skip this step by leaving the bread cubes out overnight to dry out).
In a large skillet, heat butter to medium heat.
Add onion and celery; cook 4-5 minutes or until slightly soft.
Stir in garlic, sage and thyme (if using).
In an extra-large bowl, combine bread cubes, sauteed vegetables with butter, stock, eggs, poultry seasoning, salt and pepper until mixture is moist.
Transfer mixture to the prepared baking dish.
Bake 45-55 minutes or until an instant-read thermometer inserted into the center reads 160 degrees.
Let cool 5-10 minutes before scooping.

For the bread: Use any combination (or just one) of sourdough, whole grain or white bread. I like to pick something from the bakery.
- You can leave them out to dry on the counter overnight or toast them in the oven – don’t use freshly baked, soft bread.
For the herbs: I wouldn’t skip the fresh sage or the dry poultry seasoning, because it’s what make the stuffing.
For the chicken stock: You can just chicken broth or stock, store-bought or homemade.

To make this gluten free: Use gluten free bakery bread.
- Be sure all other ingredients you choose are gluten free.
To make this dairy free: This recipe does not contain dairy.
To make this vegetarian: Use vegetable stock or broth instead of chicken.
To make this nut free: This recipe does not contain nuts.
- Be sure all ingredients you choose are nut free (especially check grainy bread).
To make this egg free: I have not tried it without eggs or using an egg replacer, but you could give it a try.
To make this lower sodium: Use less salt and be sure to choose unsalted chicken stock or broth.

Sage and Onion Stuffing

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The best ever classic stuffing recipe with torn bread cubes, onion and celery, fresh sage, butter, poultry seasoning, eggs and chicken stock.

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2–pounds day old rustic sourdough and/or whole wheat bread, torn into 2-inch pieces
6 tablespoons butter
1 medium onion, peeled and diced
3 stalks celery, diced
3–4 cloves garlic, peeled and minced
5–6 fresh sage leaves, minced
1 sprig fresh thyme, stemmed and minced (optional)
4 1/2 cups unsalted chicken stock
2 large eggs, beaten
1 tablespoon poultry seasoning
2 teaspoons coarse salt
3/4 teaspoon ground black pepper

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Preheat the oven to 375 degrees. Coat a 9×13 baking dish with cooking spray.
Line two baking sheets with foil; place bread cubes in a single layer on each prepared baking sheet. Bake 8-9 minutes or until lightly crisp. Let cool. (You can skip this step by leaving the bread cubes out overnight to dry out).
In a large skillet, heat butter to medium heat. Add onion and celery; cook 4-5 minutes or until slightly soft. Stir in garlic, sage and thyme (if using).
In an extra-large bowl, combine bread cubes, sauteed vegetables with butter, stock, eggs, poultry seasoning, salt and pepper until mixture is moist. Transfer mixture to the prepared baking dish.
Bake 45-55 minutes or until an instant-read thermometer inserted into the center reads 160 degrees. Let cool 5-10 minutes before scooping.

For the bread: For the best texture, the bread cubes must be set out overnight to dry out or must be toasted in the oven until lightly crisp.