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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.

Ingredients

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Instructions

  1. Set the oven to 350°F. Butter a 9-by-13-inch baking dish.
  2. 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.
  3. 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.
  4. Add the garlic, sage, parsley, and rosemary. Stir for 1 minute, then add 1 cup of the broth. Remove the skillet from the heat.
  5. 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.
  6. Whisk the eggs with the remaining 1 1/2 cups broth in a separate bowl. Pour evenly over the bread, folding until the cubes are thoroughly moistened.
  7. Transfer to the prepared baking dish and spread evenly without packing the bread down.
  8. This is optional, but adds great flavor: drizzle 1/2 cup of roasted turkey drippings over the bread before baking.
  9. 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.
  10. Let rest for 5–10 minutes. Sprinkle with additional fresh herbs before serving.

Equipment

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.

Find it online: https://jennifercooks.com/bread-stuffing-with-sage/