Sage Stuffing Recipe
This sage stuffing recipe is John’s favorite Thanksgiving side dish, and he makes it every year without fail. It’s made with white sandwich bread, celery, onion, mushrooms, hard-boiled eggs, and lots of ground sage.
The recipe came from John’s dad, and it’s always been made more by sight and taste than strict measurements. The recipe card gives you a good starting point, but the broth and sage are two area where you can adjust based on how the stuffing looks and tastes.
We love to serve it with other Thanksgiving classics like sweet potato casserole and pumpkin pie.
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Helpful Things to Know
✓ Uses inexpensive white sandwich bread
✓ Includes hard-boiled eggs and one raw egg for binding
✓ Bake it in a loaf pan, cast iron skillet, or small baking dish
✓ Adjust the sage from 1 teaspoon to 1 tablespoon
✓ Can be assembled up to 1 day ahead
Kim’s Best Tips
Add the chicken broth slowly instead of pouring it in all at once. Sandwich bread can absorb different amounts, so stop when the bread is evenly moistened without liquid pooling in the bottom of the bowl.
The recipe uses two kinds of eggs. The diced hard-boiled eggs are mixed throughout the stuffing, while the raw egg helps bind everything together as it bakes.
John usually adds the sage by sight and likes quite a bit (there’s enough to give the stuffing a green tint). Start with 2 teaspoons the first time you make it, then adjust from there. Depending on your taste, you can use anywhere from 1 teaspoon to 1 tablespoon.
We usually bake this stuffing in a 9×5-inch loaf pan, which gives it a shape that’s easy to slice. The photos show it in cast iron, but any small baking dish will work.
For fresh mushrooms, sauté them before adding them to the stuffing. Canned mushrooms can be drained and added directly to the bowl.
For more stuffing options, try my stuffing muffins, classic sausage stuffing, or Southern cornbread dressing.
How to Make Sage Stuffing
Combine the vegetables and eggs: Add the diced hard-boiled eggs, celery, white onion, and garlic to a large mixing bowl. Cut or tear the white sandwich bread into small pieces. Add it to the bowl along with the drained canned mushrooms.
Season and moisten: Add the raw egg, ground sage, poultry seasoning, garlic powder, onion powder, salt, and pepper. Slowly pour in the chicken broth while mixing with a sturdy spoon or clean hands. I usually use my hands because it makes it easier to tell when all the bread has been evenly moistened.
Transfer to the pan: Press the stuffing into a loaf pan, cast iron skillet, or small baking dish. Smooth the top, add the small cubes of butter, and cover the pan with aluminum foil.
Bake: Bake at 375°F for 55 to 65 minutes. Remove the foil during the last 10 to 15 minutes if you want the top a little crisper. Let the stuffing rest for at least 20 minutes. This gives it time to set so it can be scooped or sliced without falling apart.
Sage Stuffing FAQs
Is sage dressing the same as sage stuffing?
Technically, dressing is cooked in its own dish separate from turkey. Stuffing is literally stuffed inside the turkey and cooked. The names are often used interchangeably. It really doesn’t make to me one way or the other as long as it tastes great!
Can I add sausage to sage stuffing?
Yes. Cook and crumble the sausage completely before adding it to the stuffing mixture. You can also try my sausage stuffing, which is made specifically with sausage as one of the main ingredients.
Can I make sage stuffing ahead of time?
Absolutely! Assemble the stuffing, cover it, and refrigerate it for up to 1 day before baking. If you’re using cast iron, wait and transfer the stuffing to the skillet shortly before it goes into the oven.
How do I store leftover sage stuffing?
Keep leftover stuffing in an airtight container in the refrigerator for up to 3 days.
For longer storage, wrap individual slices or larger portions in plastic wrap and foil. Place them in a freezer-safe container or bag and freeze for up to 2 months. Thaw the stuffing overnight in the refrigerator before reheating.
More Amazing Thanksgiving Sides
- Crockpot Sweet Potato Casserole with Marshmallows
- Green Bean Casserole
- Maple Glazed Carrots
- Corn Casserole
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
- 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
- 1 ½ cup low-sodium chicken broth
- 2 tablespoons unsalted butter, diced into small cubes
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Instructions
- Preheat the oven to 375°F. If you’re using something other than cast iron, lightly grease the pan 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, mushrooms, raw egg, garlic powder, onion powder, poultry seasoning, ground sage, salt, and pepper. Slowly add the chicken broth while mixing until the bread is evenly moistened. You may not need all the broth, or you may need a little more.1 loaf of white sandwich bread4 ounce can of mushrooms1 large egg2 teaspoons ground sage1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon poultry seasoning½ teaspoon salt½ teaspoon black pepper1 ½ cup low-sodium chicken broth
- Transfer the stuffing to the skillet or baking pan and press it evenly into place. Dot the top with the cubed butter and cover with aluminum foil.2 tablespoons unsalted butter
- Bake for 55 to 65 minutes. For a crispier top, remove the foil during the last 15 minutes.
- Let the stuffing rest for 20 minutes before serving.
Notes
- Broth: Mix the other ingredients first, then slowly add the broth until all the bread is well moistened. The amount needed can vary depending on the bread and how soft you prefer your stuffing.
- Sage: Start with 2 teaspoons of ground sage. John usually measures it by sight and uses enough for the stuffing to have a green color.
- Bread: We use an inexpensive loaf of white sandwich bread. No special bakery bread is needed.
- Pan: We normally use a 9×5-inch loaf pan. The stuffing can also be baked in a cast iron skillet or another small baking dish.
- Make ahead: Assemble and refrigerate for up to one day before baking. Don’t store the unbaked stuffing in cast iron overnight.
- Storage: Refrigerate leftovers for up to 3 days or freeze well-wrapped portions for up to 2 months. Thaw overnight in the refrigerator before reheating.