Baked bread stuffing with golden edges and fresh sage in a white rectangular dish.

Classic bread stuffing with sage is a buttery, oven-baked side made with toasted sourdough, sweet onion, celery, and fresh herbs. The bread stays tender inside with golden edges on top, and the recipe serves 12 in a 9-by-13-inch baking dish-just right for Thanksgiving or Christmas dinner.

Sage leads the flavor here, with parsley and rosemary rounding it out. Bake it up to a day ahead if you need oven space, or add the optional roasted turkey drippings before baking for a little extra richness. It fits right beside Herb Butter Roasted Turkey and Classic Homemade Turkey Gravy.

The texture is the part to watch: dry bread first, then enough broth to moisten every cube without leaving a puddle. That small check matters more than forcing every loaf to absorb exactly the same amount of liquid.

Ingredients You'll Need

Sourdough bread and fresh sage give this stuffing its character. The exact measurements are in the recipe card below.

Sourdough bread: cut into cubes.
Salted butter: for the vegetables and greasing the dish.
Sweet onion, celery, and green onions: diced or thinly sliced as directed.
Kosher salt and freshly ground black pepper.
Garlic: minced.
Fresh sage, parsley, and rosemary: minced, with additional chopped herbs for serving.
Chicken broth: divided between the skillet and egg mixture.
Large eggs: whisked with broth before adding to the bread.
Roasted turkey drippings: optional.

Ingredient Notes & Substitutions

A sturdy French or Italian loaf can replace the sourdough, and vegetable broth can replace the chicken broth. If you enjoy baking the loaf yourself, Homemade Sourdough Bread is a related recipe to keep handy.

For dried herbs, use 1 tablespoon dried sage, 1 tablespoon plus 1 teaspoon dried parsley, and 1 teaspoon dried rosemary in place of the fresh amounts.

Tools That Make It Easier

For this bread stuffing, gather a 9-by-13-inch baking dish, two rimmed baking sheets, a large skillet, a large mixing bowl, a separate bowl for the eggs and broth, a whisk, a mixing spoon or spatula, a chef knife, a cutting board, measuring cups and spoons, and an instant-read food thermometer. Have foil nearby in case the top needs protection.

How to Make Bread Stuffing with Sage

Toast the bread, soften the vegetables, and moisten the mixture before baking it in its own dish. The vegetables cook while the bread toasts, so those parts of the cooking time overlap.

1. Toast the bread

Heat the oven to 350°F and butter a 9-by-13-inch baking dish. Spread the bread cubes over two rimmed baking sheets and toast for about 15 minutes, stirring halfway through, until dry and lightly crisp; transfer to a large mixing bowl.

Sourdough bread pieces spread on two rimmed baking sheets for toasting.

2. Soften the vegetables and add the herbs

While the bread toasts, melt the butter in a large skillet over medium heat and cook the sweet onion, celery, green onions, salt, and pepper for 8-10 minutes, stirring occasionally, until softened. Stir in the garlic, sage, parsley, and rosemary for 1 minute, add 1 cup broth, and remove from the heat.

Softened onions and celery with minced herbs and broth in a large skillet.

3. Fold and let it cool briefly

Spoon the vegetables and their cooking liquid over the toasted bread, folding gently to distribute the butter and herbs. Let the mixture stand briefly until warm rather than hot before moving on to the eggs.

Toasted sourdough folded with buttery vegetables and herbs in a glass mixing bowl.

4. Add the eggs and remaining broth

Whisk the eggs with the remaining 1 ½ cups broth in a separate bowl, pour evenly over the bread, and fold until thoroughly moistened. If dry patches remain, add broth a few tablespoons at a time; the cubes should be moist throughout with no liquid collecting at the bottom.

Whisked eggs and broth beside the bread and vegetable mixture.

5. Fill the baking dish

Spread the bread mixture evenly in the prepared dish without packing it down. If using the optional roasted turkey drippings, drizzle ½ cup over the bread now.

Moistened bread stuffing spread loosely in a white rectangular baking dish before baking.

6. Bake, rest, and serve

Bake for 45-50 minutes, until the center is set and reaches 165°F, loosely covering with foil if the top browns before the middle finishes. Rest for 5-10 minutes, then sprinkle with additional chopped fresh herbs before serving.

A Few Mistakes to Avoid

A browned top alone does not tell you the center is finished. Check the middle with a food thermometer; if the bread on top gets ahead of the center, loosely cover it with foil and continue baking to 165°F.

Avoid compressing the bread into a solid layer. Fold gently and spread it into the dish without pressing down, so the toasted pieces keep their shape. And give the hot vegetable mixture its brief cooling pause before the eggs go in.

Golden bread stuffing with irregular sourdough pieces, celery, onion, and sage.

Keeping Leftovers Fresh

Refrigerate stuffing in an airtight container within 2 hours of cooking and use it within 3-4 days. When reheating, add a little broth, cover, and heat until the center reaches 165°F.

For longer storage, freeze cooled stuffing in tightly covered portions for up to 3 months. Thaw overnight in the refrigerator, add a splash of broth, and reheat covered to 165°F.

Can You Make This Stuffing Ahead?

Yes-bake the stuffing up to 1 day ahead, cool it promptly, and refrigerate. Before reheating, drizzle with a little broth and cover with foil; warm in a 350°F oven until the center reaches 165°F, then uncover near the end to crisp the top.

This make-ahead method starts with baked stuffing. For more dishes you can plan around, browse Make-Ahead Thanksgiving Side Dishes.

Overhead view of classic bread stuffing with sage in a white baking dish.

What to Serve with Classic Bread Stuffing with Sage

Serve this stuffing with Herb Butter Roasted Turkey, Classic Homemade Turkey Gravy, and Cranberry Sauce for a traditional holiday plate. Green Bean Bundles add a vegetable side; chicken or pork also works when turkey is not on the menu.

Herb Butter Roasted Turkey in an Oven Bag

Easy Baked Cranberry Sauce with Orange Marmalade

Bacon-Wrapped Green Bean Bundles with Brown Sugar

For a broader menu, start with Best Thanksgiving Side Dishes. If your family prefers a cornbread base, Southern Cornbread Dressing is a separate recipe worth a look.

A serving spoon revealing the moist center and crisp edges of rustic sage bread stuffing.

FAQs

Can I cook this stuffing inside the turkey?

This recipe is tested for a separate 9-by-13-inch baking dish. Use the pan method and its 165°F center-temperature check; the listed baking time is not a timing guide for stuffing a turkey.

Do I have to add the turkey drippings?

No-the roasted turkey drippings are optional. The salted butter, broth, vegetables, and herbs provide flavor on their own; the drippings are an extra addition before baking.

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Classic Bread Stuffing with Sage

Rustic sourdough bread stuffing with sage in a white rectangular baking dish.

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Classic bread stuffing with sage combines toasted sourdough, buttery onions and celery, and fresh herbs for a moist center and golden edges on your holiday table.

Author: Jennifer
Prep Time: 20 minutes
Rest Time: 10 minutes
Cook Time: 65 minutes
Total Time: 95 minutes
Yield: 12 side-dish servings 1x
Category: Side Dish
Method: Baking
Cuisine: American

Ingredients

Units Scale

14 cups cubed sourdough bread, about 2 loaves
1 cup salted butter, plus more for greasing
3 cups diced sweet onion
2 cups diced celery
6 green onions, thinly sliced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
6 cloves garlic, minced
3 tablespoons minced fresh sage
¼ cup minced fresh parsley
1 tablespoon minced fresh rosemary leaves
2 ½ cups chicken broth, divided
2 large eggs
Additional chopped fresh herbs, for garnish
½ cup reserved roasted turkey drippings, optional

Cook Mode Prevent your screen from going dark

Instructions

Set the oven to 350°F. Butter a 9-by-13-inch baking dish.
Divide the bread cubes between two rimmed baking sheets, spreading them into even layers. Toast for about 15 minutes, stirring halfway through, until dry and lightly crisp. Transfer to a large mixing bowl.
While the bread toasts, melt the butter in a large skillet over medium heat. Add the sweet onion, celery, green onions, salt, and pepper. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften.
Add the garlic, sage, parsley, and rosemary. Stir for 1 minute, then add 1 cup of the broth. Remove the skillet from the heat.
Spoon the vegetables and their cooking liquid over the toasted bread. Fold gently to distribute the butter and herbs. Let stand briefly until the mixture is warm rather than hot.
Whisk the eggs with the remaining 1 ½ cups broth in a separate bowl. Pour evenly over the bread, folding until the cubes are thoroughly moistened.
Transfer to the prepared baking dish and spread evenly without packing the bread down.
This is optional, but adds great flavor: drizzle ½ cup of roasted turkey drippings over the bread before baking.
Bake for 45-50 minutes, until the center is set and reaches 165°F. Loosely cover with foil if the top browns before the center finishes cooking.
Let rest for 5-10 minutes. Sprinkle with additional fresh herbs before serving.

Notes

Substitutions: Use a sturdy French or Italian loaf in place of sourdough. Vegetable broth can replace the chicken broth. For dried herbs, substitute 1 tablespoon dried sage, 1 tablespoon plus 1 teaspoon dried parsley, and 1 teaspoon dried rosemary.

Texture: Bread varies in how much liquid it absorbs. If dry patches remain after mixing, fold in additional broth a few tablespoons at a time. The bread should be moist throughout without liquid collecting at the bottom.

Serving suggestions: Serve with herb butter roasted turkey, chicken, or pork, along with gravy, green beans, and cranberry sauce.

Make ahead: Bake up to 1 day ahead, cool promptly, and refrigerate. Before reheating, drizzle with a little broth and cover with foil. Warm in a 350°F oven until the center reaches 165°F, uncovering near the end to crisp the top.

Storage: Refrigerate leftovers in an airtight container within 2 hours of cooking. Use within 3-4 days.

Freezing: Freeze cooled stuffing in tightly covered portions for up to 3 months. Thaw overnight in the refrigerator, add a splash of broth, and reheat covered until the center reaches 165°F.

Timing: Cook time is 60-65 minutes, including bread toasting while the vegetables cook. Rest for 5-10 minutes. The displayed total uses the upper bounds of prep, cooking and rest; allow a brief cooling pause before adding the eggs.

Equipment details: Use a 9-by-13-inch baking dish, two rimmed baking sheets, a large skillet, a large mixing bowl, a separate bowl for the eggs and broth, a whisk, a flexible spatula, a chef's knife, a cutting board, measuring cups and spoons, a liquid measuring cup, an instant-read thermometer, oven mitts, an oven and a stovetop. Aluminum foil is optional for shielding the top if it browns early and is used when reheating.