Onion and Sage Stuffing

This delectable onion and sage stuffing is a perfect addition to your Thanksgiving dinner menu. Its rich flavors and comforting texture make it a standout side dish that complements any festive meal.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 175kcal

Author Darcey Olson

Cost $8

Equipment

9" x 13" Baking Dish
large skillet
Large Mixing Bowl
Aluminum Foil

Ingredients

1 large egg
1 cup turkey broth, room temperature or below *Note 1
1½ tbsp fresh sage *Note 2
2 tsp fresh thyme *Note 2
2½ tsp minced garlic
½ teaspoon salt
¼ teaspoon black pepper
½ cup salted butter
½ cup diced onions
2 stalks celery, finely chopped
6 cups stale bread cubes *Note 3
1 cup turkey broth *Note 4
2 tablespoon salted butter, melted
optional garnish: chopped parsley

Instructions

Preheat the oven to 350ºF/170ºC.
In a medium-size mixing bowl, whisk together the egg, 1 cup of cold broth, fresh sage, fresh thyme, garlic and black pepper. Set aside. 1 large egg 1 cup turkey broth, room temperature or below 1½ tbsp fresh sage 2 tsp fresh thyme 2½ tsp minced garlic ¼ teaspoon black pepper
Preheat a large skillet over medium heat and add the butter. ½ cup salted butter
Once the butter is melted, add the onions, celery, and salt. Cook until softened, approx. 6-7 minutes. ½ cup diced onions 2 stalks celery, finely chopped
Add the bread cubes and cooked onion mixture into a large bowl and stir to combine. Transfer to a buttered 9x13" baking dish. 6 cups stale bread cubes
Pour the reserved egg/broth mixture evenly over the top of the bread. Gently push the bread cubes down into the mixture if necessary to ensure all pieces are wet.
If pieces of bread are still dry, use the remaining cup of broth to drizzle over the dry spots. 1 cup turkey broth
Evenly drizzle the butter over the top of the stuffing. 2 tablespoon salted butter, melted
Cover the casserole dish with foil and bake for 35 minutes.
Remove the foil and bake for 10-15 minutes until the top is golden. Garnish with parsley and serve.

Notes

Note 1: You can use chicken stock, vegetable stock, or turkey stock. Make sure the broth is room temperature or colder so it doesn't cook the egg.

Note 2: If you don't have fresh herbs, you can use 3 teaspoons of poultry seasoning instead.

Note 3: Classic white bread is best and what I used when testing this stuffing recipe. You can use sourdough or country white. If using whole wheat bread more stock may be required.

Note 4: If all the bread pieces are covered in broth this last bit of stock isn't necessary.

Nutrition