Sage Stuffing
This sage stuffing is a family favorite Thanksgiving side dish. It’s flavorful, easy to make, and perfect for slicing or scooping.
You may also love my stuffing muffins and chicken and dressing recipes.
Best Sage Stuffing Recipe
Every family has their go-to Thanksgiving stuffing, and this one’s ours. It’s John’s favorite side dish and something he makes every single year without fail.
The recipe originally came from his dad, and it’s one of those holiday dishes that comes together more by taste and sight than exact measurements.
John likes to go heavy on the sage, but that’s adjustable to taste. There are plenty of ways to customize this stuffing so it can be a family favorite on your Thanksgiving table, too.
We like to serve it with roast turkey, crock pot sweet potato casserole, and, of course, some pumpkin pie!
How to Make Sage Stuffing
Start by preheating the oven to 375°F. If you’re not using cast iron, give your pan a good spray so nothing sticks.
Chop up the celery, onion, garlic, and hard-boiled eggs, then toss them all into a big mixing bowl.
Cut or tear the bread into small pieces and add it in. Drain a can of mushrooms and toss those in, too. (John’s family has always used canned mushrooms, but you can sauté fresh ones if you prefer.)
Pour in the broth, crack in a raw egg, and sprinkle in your sage, poultry seasoning, garlic powder, onion powder, salt, and pepper.
Mix everything together. I usually just use my hands. It helps the bread soak up the broth and makes sure all the flavors are evenly distributed.
If the stuffing looks too dry, add a splash or two more broth.
Once it’s mixed, press the stuffing into your pan and smooth the top. Dot the surface with small cubes of butter and cover with foil.
Bake it for about an hour. For a crispier top, remove the foil during the last 10 to 15 minutes.
Let the stuffing rest for at least 20 minutes before slicing or scooping so it has time to set up.
Can I use fresh mushrooms instead of canned?
Yes, absolutely! You’ll want to sauté them before adding them into the stuffing mixture.
Can I add sausage to sage stuffing?
Yes, ground sausage works great with these flavors. Make sure it’s fully cooked and crumbled before mixing it with the other ingredients.
Is it possible to make this ahead of time?
This stuffing is a great make ahead dish. Prep everything right up to the point of being baked, cover it, and put it in the fridge. It can be made about 1 day in advance.
If you are using cast iron, I wouldn’t put the stuffing into the pan until you are about to bake it.
How to Store Leftover
Fridge: Leftover sage stuffing keeps well for up to 3 days in an airtight container in the fridge.
Freezer: Wrap individual slices or larger portions in plastic wrap and foil. Store in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge and reheat before serving.
More Thanksgiving Sides
Like This Recipe?
We’d love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below.
Ingredients
- 2 large eggs, hard boiled and diced
- 1 medium celery stalk, finely chopped
- ½ large white onion, diced
- 3 garlic cloves, minced
- 1 loaf of white sandwich bread, cut into 1-inch cubes
- 1 ½ cup low-sodium chicken broth
- 4 ounce can of mushrooms, drained
- 1 large egg, for binding
- 2 teaspoons ground sage
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poultry seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter, diced into small cubes
Instructions
- Preheat the oven to 375°F. If you're using something other than cast iron, lightly grease it with cooking spray.
- Place the hard boiled eggs, celery, onion, and garlic in a large bowl. Stir to combine.2 large eggs1 medium celery stalk½ large white onion3 garlic cloves
- Add the bread, broth, mushrooms, egg, garlic powder, onion powder, poultry seasoning, ground sage, salt, and pepper. Use a sturdy spoon (or your hands) to mix the ingredients until the bread soaks up the broth and everything is well mixed.1 loaf of white sandwich bread1 ½ cup low-sodium chicken broth4 ounce can of mushrooms1 large egg1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon poultry seasoning2 teaspoons ground sage½ teaspoon salt½ teaspoon black pepper
- Place the stuffing in the skillet or pan and form to fit. Dot the top with the cubed butter, and cover with aluminum foil.2 tablespoons unsalted butter
- Bake for 55-65 minutes. Optional: For a crispy crust remove the foil for the last 15 minutes.
- Allow the stuffing to cool for 20 minutes before serving.
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
