Classic Sage Stuffing (Thanksgiving Stuffing)

5 from 2 votes

Made with a combination of fresh herbs, toasted bread, and buttery goodness, Classic Sage Stuffing is the perfect Thanksgiving side dish.

Prep Time15

Cook Time1 30

Total Time1 39

Course: Side Dish

Cuisine: American

Servings:

Calories: 273kcal

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

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.

- 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.

- Use this recipe as a basic guideline and add in your favorite ingredients! See "Recipe Variations" section in the blog post.