Sage & Onion Stuffing Recipe

Dry or Toast Bread

Preheat oven to 300°F (150°C). Spread bread cubes in a single layer on a baking sheet and toast 10–15 minutes, stirring once, until dry and lightly golden. Remove and cool. Alternatively, use day-old bread left to dry overnight.

Increase oven to 350°F (175°C) if you plan to bake the stuffing in a casserole. In a large skillet, heat 6 tbs unsalted butter and 1 tbs olive oil over medium heat until butter is melted and foaming. Add the finely diced onion and celery and a pinch of salt. Sauté, stirring occasionally, 8–10 minutes until the vegetables are soft and the onion is translucent but not browned.

Add the minced garlic, chopped fresh sage (3 tbs), chopped parsley (2 tbs), and dried thyme (1 tsp). Cook 1–2 minutes more until aromatic. Remove skillet from heat and allow mixture to cool slightly.

Place the toasted bread cubes in a very large mixing bowl. Pour the warm (not piping hot) sautéed aromatic mixture over the bread cubes.

Pour 1 1/2 to 2 cups of chicken or vegetable stock over the bread gradually, stirring gently with a wooden spoon until the bread is evenly moistened but not soggy. Aim for stuffing that holds together when squeezed but is not swimming in liquid. Reserve up to 1/2 cup stock to add later if needed.

Stir in the lightly beaten egg (1), salt (1 tsp), and freshly ground black pepper (1 tsp) until combined. If using, fold in toasted pine nuts or chopped walnuts (1 tbs) and grated Parmesan (1 tbs). Taste and adjust seasoning with additional salt and pepper as needed.

Transfer the stuffing to a buttered 9x13-inch baking dish (or stuffing cavity if cooking inside poultry). Dot the top with 1 tbs butter. Cover the dish tightly with foil and bake in preheated 350°F (175°C) oven for 25 minutes.

Remove foil and bake an additional 10–15 minutes until the top is golden and slightly crisp. If the stuffing appears dry, spoon reserved stock over it during baking. Let rest 5 minutes before serving.

If stuffing a turkey, loosely fill the cavity just before roasting. Do not pack tightly; ensure internal temperature of stuffing reaches 165°F (74°C) for food safety.

To serve immediately without baking: mix assembled stuffing well, cover, and keep warm in a low oven or on the stovetop over the lowest heat for 10–15 minutes to meld flavors. For make-ahead, assemble, cover tightly, and refrigerate up to 24 hours. Before serving, bring to room temperature, add a splash of stock if dry, and bake as directed.