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Savory Sage Stuffing

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This Savory Sage Stuffing is a simple, yet delicious, combination of ingredients destined to become your favorite stuffing for years to come.

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.

The finished savory sage stuffing served on a rectangular platter.

Hands down, year after year, we have a few mainstays like buttermilk cornbread, roasted carrots, pumpkin pie, pumpkin roll, and of course, this Savory Sage Stuffing.

How to Make 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.

Eggs, celery, and onions in a large glass mixing bowl.

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.

Cubes of bread have been added to the chopped vegetables.

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.

Sage and other seasonings have been added to the bowl.

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.

Broth has been mixed with cubed bread and vegetables mixture.

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.

The stuffing has been placed in a pan and topped with butter.

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.

The sage stuffing has baked and is ready for serving.

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The sage stuffing has been cut and is ready to serve.

Savory Sage Stuffing

Yield: 8 Servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

This Savory Sage Stuffing is a simple, yet delicious, combination of ingredients destined to become your favorite stuffing for years to come.


  • 2 large eggs hard boiled and peeled
  • 1 large egg for binding
  • 1 loaf of white sandwich bread
  • 1 medium celery stalk
  • 3 medium cloves of garlic
  • ½ large white onion, or spanish
  • 4 ounce can of mushrooms, stems and pieces, drained
  • 1 ½ cup chicken broth
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon poultry seasoning
  • 1 teaspoon ground sage
  • 2 tablespoons unsalted butter diced


  1. Preheat oven to 375 degrees.
  2. Spray a 9 x 5-inch loaf pan with cooking spray.
  3. Dice hard boiled eggs, onions, thinly slice the celery, mince the garlic, and place all in a large bowl.
  4. Tear the bread into small pieces and add to hard boiled eggs, onions, celery, and garlic.
  5. Add remaining ingredients (except butter) to the bowl and mix together with your hands until well combined.
  6. Place stuffing in the loaf pan and form to fit. Dot the top with the cubed butter and cover with foil.
  7. Cook for 1 hour. For a crispy crust remove the foil after 45 minutes.
  8. Allow the stuffing to cool for 20 minutes before serving.
  9. Store leftovers in an airtight container in the refrigerator for up to 3 days.


The calories listed are an approximation based on the ingredients and serving size of about one (1) cup. Make this recipe vegetarian by using vegetable broth in place of chicken broth.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 8 Serving Size: 1 Cup
Amount Per Serving: Calories: 50Total Fat: 2gUnsaturated Fat: 0gCholesterol: 67mgSodium: 413mgCarbohydrates: 4gSugar: 1gProtein: 3g

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