Sage Stuffing is made with fresh white bread, herbs, and the unique addition of hard-boiled eggs. It’s the perfect side dish for your Thanksgiving or Christmas feast!
There are a million things that go great with Roast Turkey during the holidays, but hands down, year after year, we have a few mainstays like buttermilk cornbread, pumpkin pie, pumpkin roll, and of course, this Sage Stuffing.
This sage stuffing is a twist on the traditional takes you see during the holidays. For one, it’s not actually stuffed in a bird. It’s all baked outside in a cast iron skillet, small baking dish, or loaf pan. Once it’s cooled a bit, you can remove it from the pan and slice or scoop it into individual servings making a great presentation and a little something different.
Another reason this stuffing stands out from the rest is that it contains some chopped hard-boiled eggs in the mix. These eggs add a rich flavor and texture that just make sense and once you try it, you’ll never go back!
Enjoy this stuffing on your holiday table, or make it during the week as a comforting side dish with your favorite proteins. No matter how you enjoy it, this simple stuffing recipe is sure to be a hit in your home year after year!
Why You’ll Love This Recipe
- This side dish is comforting and satisfying and flavorful without using any meat or ground sausage.
- This stuffing is baked in a pan or skillet which means you won’t have to deal with any of the mess that comes with stuffing anything inside an unbaked turkey.
- The ingredients are simple and can be found in any grocery store.
- This stuffing contains hard-boiled eggs which add a unique flavor and texture that pairs well with the aromatics of all of the other ingredients.
Ingredients You’ll Need
- Hard-Boiled Eggs – Not only are eggs a binder in this recipe, but peeled hard-boiled eggs are a great addition when chopped up into the stuffing to add protein, texture, and a rich flavor that is perfectly unique.
- Egg (Fresh) – You’ll also need a fresh egg that is not hard-boiled. Adding this to the stuffing batter helps bind all of the ingredients together and set properly when baking and cooling.
- White Sandwich Bread – The base of this stuffing loaf is made of fresh white sandwich bread. It adds texture and also soaks up all of the flavors in the herbs and vegetables.
- Stuffing Vegetables – A mix of celery, garlic, onion, and canned mushrooms add a rich aromatic flavor that balances the stuffing perfectly.
- Chicken Broth – Helps soften the white bread while also adding a comforting chicken flavor throughout.
- Salt and Pepper – This classic combo helps balance out the flavor of the vegetables and the mix of dried herbs in the stuffing.
- Dried Seasonings – A mix of garlic and onion powder along with poultry seasoning and additional dried sage gives this baked stuffing a classic herby flavor that tastes just like the holidays.
- Unsalted Butter – Adds a rich buttery flavor to the baked stuffing and helps lend to its moist texture.
How To Make Sage Stuffing
- Prepare for baking: Preheat the oven to 375°F. If using something other than cast iron, lightly grease it with cooking spray.
- Prepare the eggs and vegetables: Dice the hard-boiled eggs into small pieces and chop the celery, onion into thin slices. Mince the garlic until fine and place everything into a large mixing bowl.
- Add the bread: Take the loaf of white bread and tear it into small bite-sized pieces that are similar to rough crouton sizes and add them into the bowl with the prepared vegetables and eggs.
- Mix the stuffing loaf: Add everything else excluding the butter into the bowl. With your hands, toss everything together and mix until well combined and coated. Add the mixture to the prepared cast iron skillet and press it down to evenly distribute.
- Butter: Add cubes of butter on top in an even layer. Cover the top tightly with foil to prevent the top from burning.
- Bake the stuffing: Add the prepared stuffing into the oven for one hour. If you enjoy a crispier top, remove the foil layer during the last 15 minutes of cooking.
- Cool and serve: After removing from the oven, let the stuffing cool and set for 20 minutes before serving with your favorite comforting sides.
- When chopping vegetables and bread for the stuffing, try to cut everything into roughly the same sized pieces. This will make it blend easier and you’ll get more flavor in each bite.
- For best results, make sure the egg is at room temperature before adding it to the stuffing. This will keep everything at an even temperature when baking.
- If you make this stuffing in something other than cast iron, be sure to great the pan well to ensure the stuffing comes out easily.
- It’s very important to make sure you give the stuffing some time to cool before slicing as this sage stuffing is still setting as it cools.
- This stuffing is best mixed with your hands as it allows all of the ingredients to combine and become moist and rich with flavor.
- We love adding a little extra sage for added flavor. Adjust any of the seasonings to your liking.
- If you’ve got some extra time on your hands, you can use fresh herbs instead of dried to mix into this easy loaf stuffing mix.
- Change up the flavor of the stuffing by using different kinds of bread. You can use whole wheat, baguette, or even chopped cornbread.
- Vegetable stock or mushroom stock can be used in place of chicken stock for an even deeper vegetable flavor.
- Fresh mushrooms can be used instead of canned, but just make sure they are cooked before adding them to the base of the stuffing as they will need to release their moisture.
- Even though we love serving this stuffing in cast iron, you can also make it in your favorite pan, small casserole dish, or even a loaf pan.
Should you put an egg in the stuffing?
If you are baking your stuffing in a loaf pan, baking dish, or cast iron skillet, then yes! This will help bind the ingredients together making it easy to slice when slightly cooled.
What’s the difference between stuffing and dressing?
Technically, stuffing is a mixture that gets stuffed into a turkey, chicken, or duck and cooks while the bird is cooking. The dressing is more known as the same mixture that is cooked outside of the bird. Over time, these terms have been used to describe both interchangeably and are usually determined by family tradition.
Can I freeze unbaked stuffing?
Although this recipe tastes best when assembled and cooked within 24 hours, you can freeze unbaked stuffing in a freezer-safe, heat-safe pan by wrapping it tightly with plastic wrap for up to 1 month. When ready to bake, cover the top with foil and bake until it’s completely cooked and warmed through. This may take more than one hour.
Storing and Freezing
Refrigerator: Any leftover stuffing can be stored in an airtight container in the refrigerator for up to 3 days. Reheat using the microwave or add to a skillet over medium heat until warmed through.
Freezing: The best way to freeze this side dish is by wrapping a large, unsliced piece or individual slices tightly in plastic wrap, then again in a layer of foil to prevent freezer burn. Place in a sealed freezer-safe bag or airtight container for up to 3 months. Thaw overnight in the fridge before serving.
- 2 large eggs, hard boiled and diced
- 1 medium celery stalk, finely chopped
- ½ large white onion, diced
- 3 medium cloves of garlic, minced
- 1 loaf of white sandwich bread, cut into 1-inch cubes
- 1 ½ cup chicken broth
- 4 ounce can of mushrooms, drained
- 1 large egg, for binding
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poultry seasoning
- 1 teaspoon ground sage
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter, diced into small cubes
- Preheat the oven to 375°F. If 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.
- Add the bread, broth, mushrooms, fresh 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.
- Place stuffing in the skillet or pan and form to fit. Dot the top with the cubed butter, and cover with aluminum foil.
- Cook for 1 hour. Optional: For a crispy crust remove the foil for the last 15 minutes.
- Allow the stuffing to cool for 20 minutes before serving.
- See post for storage options.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of stuffing. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Photos courtesy of Karla Rae Photography.
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Nutrition Information:Yield: 8 Serving Size: 1 Cup
Amount Per Serving: Calories: 322Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 78mgSodium: 799mgCarbohydrates: 50gFiber: 3gSugar: 7gProtein: 12g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.