Making a great stuffing isn’t difficult.  It just needs to be well-seasoned and fairly moist.  This sage and onion stuffing delivers big flavor and rib-sticking goodness that only a proper stuffing can, making it an outstanding side dish for your fall or Thanksgiving day menu!

Sage and onion stuffing in green baking dish.

 

It’s hard to imagine Thanksgiving day without a comforting stuffing recipe. 

Ditto for dry brined turkey breast, roasted garlic mashed potatoes, homemade cranberry sauce, sweet potato casserole, and turkey gravy.

Ingredients shown on cutting board: eggs, parmesan cheese, butter, white bread, celery, sage, and onion.

You will need a loaf of white bread (we used country white), eggs, parmesan cheese, butter, onions, celery, sage, low-sodium chicken stock, salt, and pepper. 

We kept the ingredients really simple for this one!

How to make sage and onion stuffing

Each numbered pic corresponds to the numbered written instructions below.

  1. Begin by cutting the white bread into approximately 1-inch cubes.  Toast the bread cubes on a sheet pan at 250f for 45 minutes to dry out the bread.  If using dry 2-day old bread skip the toasting step.
  2. Chop 1 cup of celery into small pieces as shown.  Also, chop 1 1/2 cups of onion into the same size pieces.

Sage and onion stuffing process shot collage group number one.

  1. Grate a 1/2 cup of good quality parmesan cheese or use already grated store-bought cheese.
  2. Finely chop 5 tablespoons of sage.
  3. Beat 2 eggs in a large bowl.  To the bowl, add all the sage, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 1/2 cups of low sodium chicken stock.  Mix well.
  4. In a large pan ( large enough to accommodate all the bread cubes) saute the onions and celery in 4 tablespoons of butter over medium-low heat.  Cook until translucent and soft (about 10 minutes).

Stuffing recipe process shot collage group number two.

  1. After veggies are soft, remove the pan from heat and add the bread cubes and grated cheese and gently mix.  Also, pour in the egg/chicken stock mixture and mix lightly to coat.  Note – Wait a couple of minutes before adding the egg mixture if the pan is too hot to avoid cooking the eggs.
  2. Add the sage and onion stuffing to a 4-5 quart baking dish.  Melt the remaining 2 tablespoons of butter and drizzle on top of the stuffing.  Bake the stuffing for 20 minutes at 375f covered on the middle oven rack, then remove foil and bake for 10-15 minutes more until the stuffing is brown on top.  Enjoy!

Overhead shot of sage and onion stuffing on blue background.

Top tips

  • Start with dry bread.  Either use a very dry day-old left out bread or toast the cubed bread until dry as shown in step number 1.
  • Gently mix the stuffing to keep some texture.  Overmixing can result in mush.
  • Use enough stock to coat all the stuffing.  If necessary use a touch more stock (about a 1/2 cup).
  • Bake for 20 minutes, covered to retain moisture, then finish for the last 10-15 minutes to get a crispy top.  The goal is moist in the middle and a crispy texture on top.
  • Cranberries, chestnuts, walnuts, and pecans are all great additions to this sage stuffing.

Green baking dish with cooked stuffing.

What type of bread?

Any type of white, ciabatta, and sourdough can be substituted for the country white in this sage and onion stuffing recipe. 

If using whole wheat bread, more chicken stock, and egg might be required.  If using cornbread, less liquid will be needed.

More fall food and drink recipes

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Sage and Onion Stuffing

5 from 3 votes
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 8
Classic sage and onion stuffing recipe made with country white bread, celery, onions, and parmesan cheese.

Ingredients 

  • 1 loaf country white bread
  • 1 1/2 cups chopped onion
  • 1 cup chopped celery
  • 1 1/2 cups low sodium chicken stock
  • 6 tablespoons butter
  • 2 large eggs
  • 1/2 cup parmesan cheese
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 5 tablespoons chopped sage

Instructions 

  • If using stale 1-2 day old bread, skip toasting. Otherwise, cube bread and toast on a baking sheet for 45 minutes at 250f.
  • In a large pan heat 4 tablespoons of butter over medium-low heat and saute all the chopped celery and onions until soft.
  • In a large bowl beat the 2 eggs and combine all the chicken stock, salt, pepper, and sage.
  • Once celery and onions are soft (about 10 minutes) add the cubed dry bread and gently mix to coat. Add in the grated parmesan and the egg/chicken stock mixture, then gently mix once more.
  • Fill a baking dish (4-5 quart size) with the sage and onion stuffing. Drizzle remaining 2 tablespoons of melted butter on top of stuffing.
  • Lightly cover with foil and bake the stuffing on the middle oven rack for 20 minutes at 375f. Remove foil and bake for 10-15 minutes more until the top of stuffing becomes slightly brown and crispy. Enjoy!

Notes

  • Makes 8 moderate or 6 large portions of stuffing.
  • One 24 ounce sized loaf of country white was used.
  • Dry bread is essential.  Either use very dry 1-2 day old left out bread or toast the cubed bread according to recipe instructions.
  • Gently mix the stuffing to keep some texture.  Overmixing can result in mush.
  • Use enough stock to coat all the stuffing.  If necessary use a touch more stock (about a 1/2 cup).
  • Bake for 20 minutes covered to retain moisture, then finish baking uncovered for the last 10-15 minutes to get a nice and crispy top.  
  • Cranberries, chestnuts, walnuts, and pecans are all great additions.
  • Leftovers will keep for 3-4 days, but the stuffing is best served the same day.

Nutrition

Calories: 363kcal | Carbohydrates: 38.5g | Protein: 11.4g | Fat: 17.2g | Saturated Fat: 9.5g | Cholesterol: 80mg | Sodium: 935mg | Potassium: 60mg | Fiber: 1.2g | Sugar: 5.9g | Calcium: 176mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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2 Comments

  1. 5 stars
    Just made the stuffing today for our dinner on Thursday. I did not bake it. Should I wait till Thursday or can I bake it for the 20 minutes then put in refrigerator till Thursday. I am bringing this to my Granddaughters for Thursday’s dinner. Please help.