Classic Savory Sage Stuffing Recipe
Whether you’re making a traditional Thanksgiving feast, hosting a family Sunday dinner, or craving a comforting side dish, there is no better time to make this Classic Savory Sage Stuffing Recipe.
Ingredients
- 1- 1 ¼ pounds Bread, sourdough, ciabatta or other bread, hand-torn
- 1 cup Celery, sliced thin
- ¼ Yellow onion, roughly diced small
- 4 cloves Garlic, sliced thin or roughly chopped
- ¼ cup Butter, unsalted
- ¼ cup Olive oil
- 1 ½ cups Chicken broth or stock, unsalted, divided
- 1 tablespoon Fresh Sage, roughly chopped small
- 1 tablespoon Fresh Parsley, roughly chopped, plus a few whole leaves for topping
- 1 tablespoon Fresh Thyme, roughly chopped
- 1 tablespoon Fresh Rosemary, pulled from stem
- 2 Eggs
- 1 teaspoon Salt, plus more to taste
- ¼ teaspoon Pepper, plus more to taste
Instructions
- Skip to step 2 if you don’t need to dry out the bread. Preheat the oven to 250 degrees Fahrenheit. Tear the bread into pieces and spread it out on a large, ungreased, unlined baking sheet. Place it in the oven for 45 minutes to 1-hour, checking periodically. You don’t want it to brown, just dry out.
- Roughly chop the onion, thinly slice the celery, and thinly slice the garlic. Set aside.
- Roughly chop the fresh parsley, sage, and thyme, and pull the rosemary off the stem. Set aside.
- In a large skillet on low or medium/low heat, add the olive oil and unsalted butter. Allow to warm in the pan until the butter has fully melted.
- Add the onions, garlic, and celery to the pan. Season with a pinch of salt and pepper. Stir to combine. Sauté on low or medium/low for about 7-10 minutes or until onions are softened, stirring occasionally. Turn the heat down if it starts to splatter or burn.
- Meanwhile, preheat the oven to 350 degrees Fahrenheit. In a small mixing bowl, add the eggs and whisk in the remaining chicken broth. Set aside.
- If you have not done so, tear the bread by hand. After tearing the bread by hand, or if you dried the bread out in the oven, add it to a large mixing bowl. Set aside.
- To the sauté pan, add a ½ cup chicken broth and 1 teaspoon salt. Stir to combine. Warm for 1-2 minutes in the pan.
- Add the contents of the sauté pan and the egg-broth mixture to the bread in the mixing bowl. Caution: Use caution as the mixture will still be very hot. With a spatula, gently mix it together to combine. You want to evenly coat the bread.
- Add the parsley, sage, rosemary, and thyme. Use a spatula, or your hands if it’s not too hot, to gently mix it together.
- Spoon the mixture in a large oven-safe baking dish, making sure to not pack it down. Season with salt and pepper. Optionally top with fresh parsley leaves.
- Bake uncovered in the oven at 350 degrees Fahrenheit for 35-40 minutes. Note: Some cover their stuffing for the first 35-40 minutes and then uncover for the remaining time. If you leave it uncovered, watch it carefully in the last round of baking to ensure the top does not burn.
- Increase the oven temperature to 425 degrees Fahrenheit. Bake uncovered for another 20-25 minutes or until the top is a nice crispy, crunchy, golden brown. Again, check it periodically to ensure the top is not burning.
- Allow to cool for about 10 to 15 minutes before serving. This will help dry it out a little more as it cools.