Best Sage Stuffing
Servings: 6 Servings
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
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 eggs, 1 medium celery stalk, ½ large white onion, 3 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 bread, 4 ounce can of mushrooms, 1 large egg, 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
- 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.
Nutrition Facts
Best Sage Stuffing
Serving Size
0.75 cup
Amount per Serving
Calories
401
% Daily Value*
Fat
11
g
17
%
Saturated Fat
4
g
20
%
Trans Fat
0.2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
3
g
Cholesterol
92
mg
31
%
Sodium
896
mg
37
%
Potassium
317
mg
9
%
Carbohydrates
58
g
19
%
Fiber
5
g
20
%
Sugar
8
g
9
%
Protein
17
g
34
%
Vitamin A
280
IU
6
%
Vitamin C
2
mg
2
%
Calcium
173
mg
17
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
