Print

Sage and Onion Stuffing

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Ingredients

Units Scale
  • 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

Instructions

  1. Preheat the oven to 375 degrees. Coat a 9x13 baking dish with cooking spray.
  2. 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).
  3. 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).
  4. 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.
  5. Bake 45-55 minutes or until an instant-read thermometer inserted into the center reads 160 degrees. Let cool 5-10 minutes before scooping.

Notes

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.

Nutrition

Find it online: https://thehealthyepicurean.com/sage-and-onion-stuffing/