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The Best Sage and Onion Stuffing - Classic Stuffing Recipe
The best stuffing recipe! This is a classic! A traditional sage and onion stuffing that is super simple to make. Learn how to make your stuffing (or dressing) from scratch using real bread, perfect for serving with your turkey or chicken. It is so easy to make this sage and onion stuffing, and the taste will take you right back to your childhood! This is the homemade stuffing our grandmas served and its GOOD! The perfect recipe for Christmas and Thanksgiving. (Plus it can be made vegetarian)
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 55 mins
Servings: 6 -8
Calories: 258 kcal
Course:
Side Dish
Cuisine:
American , British
Ingredients
- ½ cup butter (see note 1)
- 1 onion chopped
- 2 celery stalks finely chopped
- ½ teaspoon salt
- 1 cup cold broth (see note 2)
- 1 egg
- 1 tablespoon fresh sage
- 1 teaspoon ground sage
- ½ teaspoon dried parsley
- ½ teaspoon thyme
- ¼ teaspoon black pepper
- 6 cups very dry bread cubes (see note 3)
- 1 cup cold broth (see note 2)
- 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.
Cup of Yum
Notes
- If you have it salted butter is best. If not add extra salt to your mixture.
- If you have it, then a homemade chicken/turkey/vegetable broth is a great choice. Or go for a good store bought. Make sure it is cold so it doesn't start to cook the egg.
- A white sandwich loaf will give you the best texture. 6 cups is one small loaf. Make sure it is very dry. Cut the bread into chunks and then spread it out on a tray, leave it out in the kitchen for 24-48 hours. (see bulk of post for more details)
- The amount of broth needed will vary depending on how dry the bread was. You may need a little less or a little more.
Nutrition Information
Calories
258kcal
(13%)
Carbohydrates
23g
(8%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Cholesterol
58mg
(19%)
Sodium
734mg
(31%)
Potassium
104mg
(3%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
597IU
(12%)
Vitamin C
1mg
(1%)
Calcium
73mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6-8
Amount Per Serving
Calories 258
% 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.