Sage & Onion Stuffing Recipe
Make Sage & Onion Stuffing Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Stuffing Base
Liquid & Eggs
Add-ins (Optional)
Method
Prep & Toast Bread
- 1
Preheat and prepare bread
Preheat oven to 350°F (175°C). Spread the cubed day-old bread on a large baking sheet in a single layer. Bake for 10–12 minutes, stirring once halfway through, until the cubes are dry and lightly golden. Remove and let cool; transfer to a large mixing bowl.
Cook Vegetables & Herbs
- 2
Sauté aromatics
In a large skillet over medium heat, add the butter and olive oil. When the butter melts and starts to foam, add the diced onion and celery. Season with 1/4 tsp salt and 1/4 tsp black pepper. Sauté, stirring occasionally, until the onion is translucent and the celery is softened, about 6–8 minutes.
- 3
Add sage and seasonings
Lower the heat to medium-low. Stir in the chopped fresh sage, parsley, dried thyme, and poultry seasoning (if using). Cook for 1–2 minutes until the herbs are fragrant but not browned. Taste and add additional salt or pepper as needed (total seasoning used will be 1.5 tsp salt and 1 tsp pepper across recipe).
Combine & Moisten
- 4
Mix bread and aromatics
Pour the sautéed vegetable-herb mixture (including any pan juices) over the toasted bread cubes in the large bowl. Add any optional add-ins (mushrooms, dried fruit, nuts) at this stage and toss gently to combine so ingredients are evenly distributed.
- 5
Prepare liquid binder
In a separate bowl or measuring cup, whisk together the hot chicken or vegetable stock, beaten eggs, and milk. Slowly pour the liquid mixture over the bread mixture, tossing gently with a large spoon or your hands to moisten evenly. Aim for the bread to be moist but not swimming — the mixture should hold together when squeezed. You may not need the full 2 cups of stock, add up to that amount to reach the right consistency.
Bake Stuffing
- 6
- 7
Bake
Cover the dish with foil and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake an additional 15–20 minutes until the top is golden and crisp in places and the interior is heated through. If using stuffing inside poultry, reduce the baking time to 20–25 minutes in an uncovered dish and ensure center reaches safe temperature (165°F / 74°C).
- 8