I was raised on sage bread stuffing, or dressing, or what ever you want to call it. In the days before Thanksgiving our counters were filled with slices of sandwich bread, left there to dry. The day before my dad would sit and tear that now stale bread into jagged pieces and my mom would turn those pieces into something magical. Stuffing.
Thanksgiving was a very big deal at my house. My dad loved the holiday. In fact if you’ve ever watched A Christmas Story, and if you remember the part about the dad picking at the turkey — well that was my house. My dad could not wait for that bird to come out of the oven. He would singe his fingers picking at the stupid thing. Oh, and stuffing? The man would eat his weight in the stuff.
I make sage bread stuffing the same way that mom did. I like to add some fresh sage along with the dried but no matter what I do it doesn’t taste like hers. She used to say that no matter what she did hers didn’t taste like her mothers’ so there you go. Somethings can’t be replicated exactly – the best you can hope for is to make a delicious version of your own.
Traditional Sage Bread StuffingPrint Add to Collection Go to Collections
- 10 cups white bread
- 1 large onion
- 4 ribs celery
- 1/4 cup unsalted butter
- 2 eggs, , lightly beaten
- 2 Tablespoons dried sage, , or more to taste
- Freshly ground black pepper
- 3-4 cups homemade turkey stock or store bought stock
- 2 days ahead of time put bread out on cookie sheets to dry. Turn occasionally.
- Place turkey broth in a pot and heat over medium heat until simmering.
- Peel and dice the onion.
- Dice celery.
- Heat the butter in large skillet over medium high heat.
- Add the onion and celery.
- Cook without browning until vegetables are soft, stirring often.
- While vegetables are cooking place bread cubes in a large bowl and add the sage, salt, and pepper.
- Taste and adjust seasoning.
- Add beaten eggs and toss to combine.
- Add the hot vegetables and mix.
- Add 3 cups of the broth and mix gently.
- If you like a moister stuffing add more broth.
- Bake at 350 for 1 hour in a covered greased pan or use to stuff the turkey.
- If you cook this inside the turkey make sure the center reaches 165F by sticking an instant read thermometer in the center when done. Remove the stuffing immediately.
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So what do you use in your turkey? Classic sage bread stuffing, cornbread, or something else?