I'm sharing my secrets on how to make this delicious Classic Sage Stuffing. With its combination of fresh herbs, toasted bread, and buttery goodness, it's the perfect Thanksgiving side dish.
As the holiday season approaches, there’s one quintessential side dish that always reigns supreme on the Thanksgiving table- Classic Sage Stuffing.
I've always been a bigger fan of the side dishes than the turkey at Thanksgiving. There's just something about classic sides like creamed spinach, mashed potatoes, and sweet potato casserole that are so comforting.
But when it comes to Thanksgiving sides, it's hard to beat a good, classic sage stuffing recipe. Whether you call it traditional stuffing or dressing, this dish is the epitome of comfort food. I grew up on boxed stuffing but after the first time I made homemade sage stuffing, I never went back!
This classic stuffing recipe is one of my favorite Thanksgiving recipes. Fresh herbs like sage and thyme are mixed with buttery, toasted breadcrumbs, and a savory chicken (or turkey) broth and baked to perfection. As it bakes, it fills your kitchen with the most inviting, comforting aroma.
When the stuffing comes out of oven, it has a wonderfully moist interior with a golden brown, slightly crisp exterior. This classic sage stuffing is unbelievably delicious and surprisingly easy to make!
I also love that you can make this homemade stuffing recipe the day before and just pop it in the oven when your guests arrive. The beauty of prepping ahead is that you can kick back, relax, and truly savor the Thanksgiving festivities stress-free!
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Why You'll Love This Dish:
- Rich Flavor: The blend of fresh herbs, buttery breadcrumbs, and savory chicken broth creates an explosion of comforting flavors that's always a family favorite.
- Easy To Prepare: This is a great side dish that's easy to make and is perfect for both seasoned cooks and beginners.
- Make-Ahead Ease: Prep the dish in advance and simply pop it into the oven when your guests arrive so you can relax.
- Thanksgiving Tradition: A quintessential holiday favorite, bringing nostalgic comfort to your Thanksgiving dinner.
- Versatile: Use this recipe as a base and add your favorite ingredients like sausage, fennel, or mushrooms. You can serve this stuffing on the side or stuff it into the turkey. I also use it to top my Turkey and Stuffing Casserole.
- Lightened Up: My version of this classic sage stuffing stuffing uses a combination of olive oil and butter to make it healthier than a traditional recipe.
Ingredients
See recipe card at the end of the post for full ingredient amounts.
- Bread- use stale, dried out bread for the best results. A hearty white bread works best like a white loaf, French or Italian bread. I toast the bread in a low oven to dry it out (see "Chef's Tips" section below).
- Olive oil and butter- I use a combination of butter and olive oil to cut down on the amount of butter
- Aromatics- onion, celery, and garlic infuse this stuffing with tons of flavor
- Herbs- I use a combination of fresh sage, thyme, and parsley; you can substitute dried herbs
- Chicken broth- I use reduced sodium chicken or turkey broth broth to control the sodium in the dish; you can use unsalted broth to bring down the sodium even more. Use vegetable broth to keep the recipe vegetarian.
- Eggs- I whisk large eggs with the broth to make a custard that binds the bread together as it bakes
How To Make Classic Sage Stuffing Step-By-Step
See recipe card at the end of the post for full recipe details.
- Step 1- Cut the bread into ¾-inch pieces and spread the cubes out on two baking sheets. Toast in the oven at low heat (275°F) until dried out and crispy, 35-40 minutes, tossing the bread cubes halfway through so that it toasts evenly. Transfer the dried bread cubes to a large mixing bowl.
- Step 2- Cook the chopped onions and celery in.a mixture of melted butter and olive oil in a large skillet over medium heat. Add the garlic, sage, and thyme and cook another 2 minutes. Add the mixture to the bowl with the bread.
- Step 3- Whisk the chicken stock, eggs, salt, and pepper in a large bowl.
- Step 4- Pour the mixture over the bread. Add the fresh parsley and stir to combine well.
- Step 5- Transfer the stuffing to a prepared baking dish that's been greased with oil or butter. Use a 10-inch round oven-safe heavy skillet (like a cast iron skillet) or a square baking dish. Dot the top of the stuffing with a tablespoon of butter. Cover with aluminum foil and bake in a 350°F oven for 35 minutes.
- Step 6- Uncover the dish and bake another 15 minutes or until top is golden brown. Garnish with fresh herbs and serve.
Chef's Tips
- The type of bread you use in this stuffing makes a big difference in the final dish. As much as I like to incorporate whole grains into my recipes, for this classic stuffing recipe, I find that a simple bakery loaf of white bread, French bread or Italian bread works best. They hold their structure well and absorb the liquid to give the stuffing a soft, moist texture. Sourdough is also a good choice but it will change the flavor of the dish a little.
- Many recipes call for leaving the bread out on the counter to dry it out. However, the best way to dry out bread is in a low temperature oven. This gives you crisp bread that acts like a sponge to soak up all of the flavorful liquid.
- If you prefer to stuff your bird, you can use this stuffing recipe to stuff the cavity of the turkey. Just be sure to cook it to an internal temperature of 165°F as checked with an instant thermometer. You can bake any extra stuffing separately in a buttered baking dish.
- You can double this recipe and bake it in a large 9 x 13-inch baking dish.
- If you have leftover stuffing, use it to make my Turkey and Stuffing Casserole.
- Use this recipe as a basic guideline and add in your favorite ingredients! See "Recipe Variations" section below.
Recipe Variations
This classic sage stuffing recipe serves as a fantastic base for you to build upon. Experiment with various ingredients to create your favorite Thanksgiving stuffing. Here are some flavorful variations to try:
- Sausage: Add cooked Italian sausage or turkey sausage for a meaty and savory addition.
- Mushrooms: Sautéed mushrooms contribute an earthy flavor to the dish.
- Fennel: Finely diced fennel adds a subtle licorice note.
- Apple: Toss in diced apples to introduce a sweet element that complements the savory components.
- Dried Fruit: Raisins, cranberries, or apricots can infuse the stuffing with bursts of sweet-tart flavors.
- Nuts: Chopped pecans, walnuts, or almonds bring a delightful crunch.
- Vegetables: Mix in other vegetables like diced carrots, butternut squash or bell peppers to introduce more texture and flavors.
Recipe FAQs
The best type of bread for stuffing is bread that is slightly dried out or stale. This helps the bread act like a sponge to absorb the flavors and moisture without becoming mushy. A hearty loaf of white bread, French bread, Italian or sourdough bread are all good choices. These bread varieties hold their structure well and give the stuffing a nice, moist texture.
Traditional stuffing consists of a mixture of bread, aromatics (like onions, celery, and garlic) herbs (like sage, thyme, and parsley), liquid, and seasonings, all baked together in a dish. When it's baked inside the turkey, it's usually referred to as stuffing, while dressing is the same thing but is baked separately in a casserole dish.
Sage stuffing is a variation of traditional stuffing that includes sage as a key flavoring ingredient. It consists of a mixture of bread, aromatics, herbs, liquid, and seasonings. Fresh or dried sage can be used.
Serve this tasty Sage Stuffing with my Perfect Roast Turkey. It's my foolproof recipe for a juicy and flavorful bird that will steal the show at your Thanksgiving or Christmas dinner!
More Thanksgiving Dishes
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Recipe
Classic Sage Stuffing (Thanksgiving Stuffing)
Ingredients
- 1 pound (1 loaf) of hearty bread (white, French, Italian or sourdough), cut into ¾ -inch cubes (about 12 cups)
- 2 tablespoons olive oil
- 3 tablespoons butter, divided use
- 1 ½ cups chopped yellow onion (about 1 large onion)
- 1 cup sliced celery (about 3 stalks)
- 4 cloves garlic minced
- 2 tablespoons minced fresh sage leaves or 2 teaspoons dried
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 3 cups low sodium chicken turkey or vegetable broth
- 2 large eggs
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup fresh parsley, chopped
Instructions
- Preheat the oven to 275°F. Spread the bread cubes out on two baking sheets. Bake until bread is completely dried and toasted, about 35-40 minutes. Toss the bread once or twice during baking to toast it evenly. Place dried bread cubes in a large bowl.
- Meanwhile heat the oil and 2 tablespoons of butter in a large skillet over medium heat. Add the onion and celery and cook 7-8 minutes until partially softened. Add the garlic, sage, and thyme cook another 2 minutes. Add the mixture to the bowl with the toasted bread.
- Whisk the chicken broth, eggs, salt, and pepper together in a large measuring cup or bowl. Pour it over the bread mixture. Add the parsley and stir to combine all the ingredients well.
- Pour the stuffing into a buttered 10-inch cast iron or other oven-safe skillet or 9-inch square baking dish. Dot the top of the stuffing with the remaining tablespoon of butter. Cover tightly with aluminum foil. At this point, the stuffing can be refrigerated overnight if desired.
- When ready to bake, heat oven to 350°F. Place stuffing on the middle rack of the oven and bake covered, for 35 minutes. Uncover and cook another 15 minutes until the top is golden. If baking directly from the fridge, expect cooking time will be 10 minutes longer. Garnish stuffing with fresh herbs. Let stand 10 minutes before serving.
Notes
-
- The type of bread you use in this stuffing makes a big difference in the final dish. I find that a simple bakery loaf of white bread, French bread or Italian bread works best. They hold their structure well and absorb the liquid to give the stuffing a soft, moist texture. Sourdough is also a good choice but it will change the flavor of the dish a little.
-
- The best way to dry out bread is in a low temperature oven. This gives you crisp bread that acts like a sponge to soak up all of the flavorful liquid.
-
- If you prefer to stuff your bird, you can use this stuffing recipe to stuff the cavity of the turkey. Just be sure to cook it to an internal temperature of 165°F as checked with an instant thermometer. You can bake any extra stuffing separately in a buttered baking dish.
-
- You can double this recipe and bake it in a large 9 x 13-inch baking dish.
-
- Use this recipe as a basic guideline and add in your favorite ingredients! See "Recipe Variations" section in the blog post.
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