This traditional bread, onion and sage stuffing is a Thanksgiving standard in our home. Toasted bread and freshly cut sage bring such amazing flavor to one of the most anticipated parts of the meal.
Prep time: 20 minutes
Cook time: 53 minutes
- 1 large loaf of bread (our Perfect Homemade Bread would be great), torn or cut into bite-sized pieces
- 1/2 cup unsalted butter, plus additional for baking dish
- 6 celery stalks, diced
- 1 large onion, diced
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 1/4 cup fresh sage, chopped
- 4 cloves garlic, minced
- 3 large eggs, lightly beaten
- 4 cups chicken broth
Preheat oven to 350°F. Prepare baking sheet by lining with aluminum foil.
Place bread on prepared baking sheet in a single layer. Bake until bread is dry but not browned, about 10-15 minutes. Remove from oven. Transfer to large bowl and set aside.
Melt butter in large skillet over medium heat. Add celery, onion, salt and pepper and cook until vegetables have softened, about 8-10 minutes. Add sage and garlic and cook for 3 minutes more. Transfer to bowl with bread. Add eggs and broth to bread and toss to combine.
Prepare a 9-by-13 inch baking dish by rubbing it with butter.
Place stuffing in prepared baking dish and bake until golden brown and dish is bubbly, about 25 minutes.
ORANGE & FIELD TIP: Two tablespoons dried rubbed sage can be substituted for fresh sage.