This Savory Sage Stuffing is a simple, yet delicious, combination of ingredients destined to become your favorite stuffing for years to come. The perfect side dish whether you prefer turkey or ham for Thanksgiving.
Every year countless families settle down around a dinner table to give thanks for all their blessings in life. There is conversation, laughter, and the occasional disagreement over one subject or another. One thing I am thankful for is there was never any arguing over which stuffing was the best. Hands down, year after year, this Savory Sage Stuffing continued to be a mainstay.
Now that I am grown and have my own family, there was no question which stuffing would find itself on my dinner table. Would it be this sage stuffing or a traditional cornbread stuffing?
I only make this dish once a year, so it never grows old. The earthy aroma from the kitchen permeates through the house inspiring warm feelings all around. At first bite, you taste hints of garlic and onion followed by the delicate scent of cooked sage.
The stuffing’s velvety texture is smooth, but the celery and onions provide an excellent crunch to cut through the richness of the bread. Vegetarians need not be jealous, simply exchanging the chicken stock for vegetable stock makes the stuffing a splendid addition to your tofurkey.
So, if you have become bored with traditional cornbread stuffings, or god-forbid boxed stuffings (I am looking at you stove-top varieties) then try this stuffing instead.
How to Make Savory Sage Stuffing:
One of the best parts of this recipe is how simple it can be to make. All of the ingredients can be combined into the same bowl once they have been prepped. Before I get started with the stuffing, I preheat the oven to 375 degrees and spray a 9 x 5-inch loaf pan with cooking spray. Then, I move onto the Savory Sage Stuffing.
The first step I take is to go ahead and hard boil the eggs. After they finish cooking, peel them and set the eggs aside for later. Next, get your loaf of bread and tear it up into small pieces approximately 1 to 2 inches in size. It doesn’t have to be perfect; it’s stuffing after all.
On a small cutting board cut up your celery into thin slices. They should look like little green half-moons. Add the celery to the bread in the mixing bowl. After that, mince your garlic. The easiest way I have found to peel garlic is to lay it flat on the cutting board.
Then take your chef’s knife, turning the blade sideways, so the side of the blade (not the edge or the top) is covering the garlic. Push down on the side of the knife until you crush the garlic flat. The skin should slide right off.
After mincing the garlic, chop your onion and add that to the mixture. Next, prep the mushrooms. I usually do not use canned mushroom slices, but for this recipe, I make an exception. Drain a can of mushrooms, pieces, and stems, and dump them right into the bowl.
You can use fresh mushrooms if you like, however, make sure the amount is still 4 ounces after slicing. Take the hard-boiled eggs you set aside earlier and dice them before adding to the bowl. Once you have the eggs and all the vegetables thrown in the with bread, then you can start adding all of your spices.
There is no particular order, just make sure the amounts are correct, and you will be good to go. Now comes the fun part. The last few ingredients are coming up, and that’s when things get interesting.
If you were anything like me as a kid, then you had a blast playing with play-doh. Well, you are in luck, because you get to dig in once again. Add the chicken or vegetable broth into the bowl, and take an egg out of the fridge to use as a binder.
You can crack it and drop the white and yolk directly into the mixture, or you can give the egg a quick whisk in a separate bowl before adding, it is up to you. Once the eggs have been added, dive right in with your hands or while wearing gloves, and mix all the ingredients by hand. Make sure to squish that tasty medley between your fingers so all, the spices combine.
Bake the Sage Stuffing:
Put the stuffing into a 9 x 5 loaf pan and even out the top layer. Last, take the tablespoons of butter and cut them into squares. Spread out the squares on top of the stuffing so that as they melt in the oven, butter will drip down into the breading keeping it moist for days to come.
Cover the dish with foil and bake for 50 to 60 minutes in 375-degree oven. For a crispy crust, remove the foil 10 to 15 minutes before the stuffing is done. The crust will darken and crisp up nicely as the dish finishes cooking.
- 2 large eggs hard boiled and peeled
- 1 large egg for binding
- 1 loaf of white sandwich bread or wheat
- 1 medium celery stalk
- 3 medium cloves of garlic
- ½ large white onion or spanish
- 4 ounce can of mushrooms stems and pieces
- 1 ½ cup chicken broth or vegetable
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poultry seasoning
- 1 teaspoon sage
- 2 tablespoons butter diced
Preheat oven to 375 degrees.
Spray a 9 x 5-inch loaf pan with cooking spray.
Dice hard boiled eggs, onions, thinly slice the celery, mince the garlic, and place all in a large bowl.
Tear the bread into small pieces and add to hard boiled eggs, onions, celery, and garlic.
Add remaining ingredients (except butter) to the bowl and mix together with your hands until well combined.
Place stuffing in the loaf pan and form to fit. Dot the top with the cubed butter and cover with foil.
Cook for 1 hour. For a crispy crust remove the foil after 45 minutes.
Allow the stuffing to cool for 20 minutes before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Make this recipe vegetarian by using vegetable broth in place of chicken broth.