Classic Sage and Onion Stuffing
Nutritional Information
The Thanksgiving classic: buttery toasted bread cubes, sage, celery, and onion baked golden and crisp on top. Make it a day ahead and reheat before dinner.
This recipe is originally for 8 servings. How many are you cooking for today?
- 1 lb day-old white bread, cut into 1-inch cubes
- 1/2 cup unsalted butter
- 2 large onions, diced
- 4 stalks celery, diced
- 3 tbsp fresh sage, chopped
- 1 tsp fresh thyme leaves
- 2 tbsp fresh parsley, chopped
- 2 cups chicken broth
- 2 large eggs, beaten
Preheat oven to 350°F and butter a 9x13 baking dish. Toast the bread cubes on a sheet pan for 15 minutes until dry and lightly golden.
Melt butter in a large skillet; cook onions and celery until soft, about 8 minutes. Stir in sage, thyme, parsley, salt, and pepper.
Toss bread cubes with the vegetable mixture in a large bowl. Whisk the eggs into the broth, pour over, and toss until evenly moistened.
Transfer to the baking dish, cover with foil, and bake 30 minutes. Uncover and bake 20 more minutes until the top is golden and crisp.
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