Sage stuffing recipe

This classic sage stuffing is a quintessential Thanksgiving side dish that combines the earthy flavors of sage, the sweetness of onions and celery, and the richness of butter. It’s a dish that evokes memories of family gatherings and warm, cozy meals. The use of fresh or dried sage gives the stuffing a distinct aroma and flavor that complements the savory elements perfectly. Whether you choose to bake it inside the turkey or in a separate dish, this stuffing is sure to be a hit at any holiday meal.

Ingredients:

• 1 pound (1 loaf) of hearty bread (white, French, Italian, or sourdough), cut into ¾-inch cubes (about 12 cups)
• 2 tablespoons olive oil
• 3 tablespoons butter, divided use
• 1 ½ cups chopped yellow onion (about 1 large onion)
• 1 cup sliced celery (about 3 stalks)
• 4 cloves garlic, minced
• 2 tablespoons minced fresh sage leaves or 2 teaspoons dried
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried
• 3 cups low-sodium chicken, turkey, or vegetable broth
• 2 large eggs
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ cup fresh parsley, chopped

Instructions:

1. Preheat the Oven: Preheat your oven to 225°F (110°C).
2. Toast the Bread: Spread the bread cubes on a large baking sheet and bake for 90 minutes or until quite crisp, stirring every half hour.
3. Sauté the Aromatics: Heat the butter and olive oil in a heavy skillet set over medium-high heat. Add the onions, celery, and garlic and cook, stirring frequently, for 10 minutes or until the vegetables are very soft. Stir in the sage and thyme and cook for 2 more minutes, then turn off the heat.
4. Prepare the Egg-Broth Mixture: Beat the eggs with the broth, salt, and a generous quantity of fresh black pepper.
5. Combine the Ingredients: In a large bowl, fold together the toasted bread cubes with the cooked onions and celery. Stir in the egg-broth mixture and add the chopped parsley.
6. Prepare the Baking Dish: Spread the stuffing mixture into a lightly greased 3-quart baking dish and drizzle with the additional 2 tablespoons of melted butter.
7. Bake the Stuffing: Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the top is lightly browned. If baking directly from the refrigerator, expect to add 10 extra minutes of baking time.

Top Tips:

1. Use Fresh Ingredients: Fresh herbs like parsley and thyme add a brighter flavor to the stuffing. If using dried herbs, make sure they are not older than 6 months.
2. Dry the Bread: Drying the bread in a low oven ensures it absorbs the flavors of the broth and herbs better.
3. Don’t Overmix: Fold the ingredients gently to avoid overmixing, which can make the stuffing dense.
4. Add Some Crunch: Mixing in chopped nuts like pecans or walnuts adds a delightful crunch to the stuffing.
5. Make Ahead: Prepare the stuffing up to the addition of the egg and refrigerate it overnight. Bake it when you’re ready for a moist and flavorful dish.
6. Check the Temperature: Ensure the stuffing reaches an internal temperature of 165°F (74°C) to ensure food safety.

Variations:

1. Sausage Sage Stuffing: Add cooked Italian sausage or turkey sausage for a meaty and savory addition.
2. Mushroom Twist: Sautéed mushrooms contribute an earthy flavor to the dish.
3. Fennel Flavor: Finely diced fennel adds a subtle licorice note.
4. Apple Delight: Toss in diced apples to introduce a sweet element that complements the savory components.
5. Dried Fruit Addition: Raisins, cranberries, or apricots can infuse the stuffing with bursts of sweet-tart flavors.

Nutritional Guide:

Additional Nutritional Notes:
This classic sage stuffing is a nutrient-rich side dish that provides a good balance of carbohydrates, protein, and healthy fats. The use of low-sodium broth and minimal added sugars keeps the nutritional profile balanced. Additionally, the inclusion of fresh herbs like parsley and thyme adds vitamins and antioxidants to the dish. This recipe is perfect for those looking for a flavorful and nutritious side dish for their holiday meals.