The Best Sage and Onion Stuffing - Classic Stuffing Recipe
User Reviews
4.5
The Best Sage and Onion Stuffing - Classic Stuffing Recipe
Description
The Best Sage and Onion Stuffing combines cubed, very dry bread with a flavorful mixture of sautéed onions and celery in butter, fresh and ground sage, thyme, parsley, and a splash of broth and egg. Once all ingredients are thoroughly combined and soaked, the stuffing is baked to meld flavors and achieve a moist yet structured texture. The dry bread absorbs the seasoned broth and fat while maintaining enough body to hold the mix together.
This stuffing is rich in traditional herbs like sage and thyme, which provide a warm aromatic quality alongside the onion and celery's sweet, soft texture. The gentle baking process produces a dish that can be served alongside roasted turkey or chicken, adding depth to classic meals. The recipe notes suggest using salted butter if available and the importance of using cold broth so the egg doesn’t cook prematurely. Using very dry bread cut into cubes aids proper soaking without becoming mushy. The amount of broth can be adjusted based on bread dryness.
Serving this stuffing warm complements poultry dishes well, and its herbal flavor makes it a fitting addition to festive occasions. The care taken in preparing the bread and using a variety of sages highlights its traditional approach.
Ingredients
- ½ cup butter (see note 1)
- 1 onion chopped
- 2 celery finely chopped, stalks
- ½ teaspoon salt
- 1 cup broth see note 2, cold
- 1 egg
- 1 tablespoon sage fresh
- 1 teaspoon sage ground
- ½ teaspoon parsley dried
- ½ teaspoon thyme
- ¼ teaspoon black pepper
- 6 cups bread see note 3, very dry, cut into cubes
- 1 cup broth see note 2, cold
- 2 tablespoon butter
Instructions
- Preheat oven to 350ºF/170ºC.
- Melt the butter in a large skillet over medium-low heat.½ cup / 115 g butter
- Add the chopped onion, celery, and salt. Cook until the vegetables are tender but not colored (about 7-8 minutes).1 onion2 celery stalks½ tsp salt
- While the veg is cooking, mix the egg, cold broth, fresh sage, dried ground sage, dried parsley, dried thyme, and black pepper together in a measuring cup or jug.1 cup / 500 ml cold broth1 egg1 tbsp fresh sage1 tsp ground sage½ tsp dried parsley½ tsp thyme¼ tsp black pepper
- Place the dry bread cubes into a large bowl and add the cooked onion mixture. Stir well to coat everything in butter.6 cups / 550 g very dry bread cubes
- Tip the bread mixture into a casserole or oven dish.
- Pour the egg and broth mixture over and gently push the bread down into the mixture.
- Use the remaining cup of broth to pour over until all the bread is soaked; you may not need it all. (see note 4)1 cup cold broth
- Melt the remaining 2 tablespoons of butter and drizzle over the top of the stuffing.2 tbsp butter
- Cover with foil and bake for 35 minutes.
- Remove the foil and bake for a further 10-15 minutes until the top of golden.
Notes
- Use salted butter if available; otherwise, increase salt in the mixture to taste.
- Employ cold homemade or good-quality store-bought broth to prevent starting to cook the egg prematurely.
- Choose a white sandwich loaf for best texture, slice into cubes, and ensure the bread is very dry by leaving it out for 24-48 hours.
- Adjust the amount of broth poured over the bread based on how dry your bread cubes are to avoid sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 734mg | 31% |
| Potassium | 104mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 597IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
