Easy Sage Stuffing (Thanksgiving Dressing Recipe)
Servings: 8 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
- 1 ½ cup low-sodium chicken broth
- 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
- 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 it 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, broth, mushrooms, 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.1 loaf of white sandwich bread, 1 ½ cup low-sodium chicken broth, 4 ounce can of mushrooms, 1 large egg, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon poultry seasoning, 2 teaspoons ground sage, ½ teaspoon salt, ½ teaspoon black pepper
- Place the stuffing in the skillet or pan and form to fit. Dot the top with the cubed butter, and cover with aluminum foil.2 tablespoons unsalted butter
- Bake for 55-65 minutes. Optional: For a crispy crust remove the foil for the last 15 minutes.
- Allow the stuffing to cool for 20 minutes before serving.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 3/4 cup of stuffing. Actual calories will vary.
- This recipe makes approximately 8 cups.
- Broth: If you're making this for the first time, I recommend mixing all the ingredients except the broth. Slowly pour the broth into the other ingredients until everything is well moistened. You may not need all the broth depending on how "wet" you like your stuffing, or you may need a little more.
- Sage: John adds quite a bit of sage to his stuffing and usually does it by sight. You can use as much or as little as you like depending on how much you like sage. It can be anywhere from 1 teaspoon up to 1 tablespoon.
- Bread: We use an inexpensive loaf of white sandwich bread. Nothing fancy. Whatever kind is on sale.
- Pan: Normally we bake this stuffing in a 9x5-inch loaf pan. In the photos we show what it would look like in cast iron. You can use any small pan or baking dish. It doesn't have to be cast iron.
- Storage: Keep leftovers in the fridge for up to 3 days.
Nutrition Facts
Easy Sage Stuffing (Thanksgiving Dressing Recipe)
Serving Size
0.75 cup
Amount per Serving
Calories
301
% Daily Value*
Fat
9
g
14
%
Saturated Fat
3
g
15
%
Trans Fat
0.1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Cholesterol
69
mg
23
%
Sodium
672
mg
28
%
Potassium
238
mg
7
%
Carbohydrates
44
g
15
%
Fiber
4
g
16
%
Sugar
6
g
7
%
Protein
13
g
26
%
Vitamin A
210
IU
4
%
Vitamin C
1
mg
1
%
Calcium
130
mg
13
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
