When the holidays roll around, nothing quite matches the warmth and comfort of a homemade stuffing. This sage and onion stuffing brings together the rich flavors of fresh herbs and savory vegetables, enveloped in tender bread, making it the perfect side for holiday feasts and family gatherings. It’s not just flavorful—prepping it is a breeze, allowing you to focus on other holiday preparations.
This stuffing is special because it masterfully combines the aromatic notes of sage with the sweetness of sautéed onions and celery, creating a deeply satisfying texture and flavor profile that compliments roasted meats effortlessly. It’s perfect for those who want to bring a traditional taste to their table without spending hours in the kitchen.
Why you’ll love sage and onion stuffing
- Quick to prepare and cook.
- Ideal for any festive or family gathering.
- Can be made with a variety of broths for flavor.
- Freezer-friendly, allowing for make-ahead convenience.
- Versatile enough to stuff in poultry or bake in a dish.
“This stuffing is a holiday staple that never disappoints!”
Step-by-step overview
Making sage and onion stuffing involves a few simple steps: sautéing vegetables, mixing everything together, and baking until golden and fragrant. It’s straightforward, making it an accessible recipe for cooks of all levels.
What ingredients do I need for sage and onion stuffing?
- 1 loaf of day-old bread, cubed
- 1 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 1/4 cup fresh sage, chopped
- 1/4 cup fresh parsley, chopped
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 cups chicken or vegetable broth
- 1/2 cup unsalted butter, melted
- 2 eggs, beaten
Ingredient notes & swaps
- Bread: Day-old bread creates the best texture; fresh bread can become too soggy.
- Broth: Use chicken broth for a richer flavor or vegetable broth for a vegetarian option.
- Herbs: Feel free to experiment with herbs like thyme or rosemary for a twist.
- Allergen Alert: Contains gluten and eggs; adapt as necessary for dietary restrictions.
How do I make sage and onion stuffing step-by-step?
This stuffing is simple to prepare, requiring a few straightforward steps.
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat. Add the onions and celery, cooking until soft and fragrant.
- In a large bowl, combine the bread cubes, chopped sage, parsley, salt, and pepper.
- Incorporate the sautéed vegetables into the bread mixture.
- In a separate bowl, mix the chicken or vegetable broth with the beaten eggs, then pour over the bread mixture and stir until everything is well combined.
- If using as stuffing, loosely fill the cavity of your bird. For a casserole, transfer the mixture to a greased baking dish.
- Bake in the preheated oven for about 30-40 minutes, or until golden brown on top and the stuffing is heated through. For a slow cooker, transfer to a greased slow cooker and cook on low for about 4-6 hours.
Pro Tip:
Make sure the stuffing is not packed too tightly if using in a bird, as it needs room to expand.
Visual doneness cues:
You’ll know the stuffing is ready when it has a golden brown top and the edges are crisped up, while the center should be moist but not soggy.
Helpful cooking tips
- When chopping vegetables, aim for uniform pieces to ensure even cooking.
- If your bread is too stale, spritz it lightly with water before cubing to help it soften.
- For a richer flavor, let the cooked vegetables cool slightly before mixing with the bread.
- You can add nuts like walnuts or chestnuts for added texture and flavor.
- For an extra layer of flavor, toast the bread cubes in the oven for a few minutes prior to mixing.
How should I serve it?
Sage and onion stuffing pairs beautifully with roasted meats like turkey, chicken, or pork. You can also serve it with gravy drizzled on top for added moisture. Consider garnishing with fresh herbs to enhance presentation.
Can I make it ahead? How do I store and reheat it?
Yes, you can prepare sage and onion stuffing in advance. Make it up to a day ahead and store it in the refrigerator. Just ensure it cools completely before covering. To reheat, bake in the oven at 350°F until heated through. If it’s frozen, thaw it in the refrigerator overnight before reheating.
Refrigerate leftovers within 2 hours; reheat until steaming hot.
How do I fix common issues?
- Dry stuffing: If it turns out too dry, stir in a bit more broth until you reach your desired consistency.
- Soggy stuffing: Ensure not to overcook it. If it’s too wet initially, bake it longer uncovered.
- Bland flavor: Taste before baking and add more salt or spices as necessary.
What variations can I try?
- You can incorporate different herbs such as thyme or rosemary for varied flavors.
- Consider adding dried fruits like cranberries or apricots for a sweet twist.
- For a heartier version, mix in cooked sausage or bacon.
- Use gluten-free bread for a gluten-free alternative.
FAQs
Can I use fresh bread instead of day-old?
It’s best to use day-old bread because fresh bread can become too moist and mushy when mixed with broth. If necessary, slightly toast fresh bread before cubing it.
How do I know when the stuffing is done?
Look for a golden brown top and ensure it’s heated through in the center. A food thermometer should read 165°F if cooked in a bird.
Can I make this recipe vegan?
Absolutely! Swap the butter for olive oil or vegan butter, use vegetable broth, and replace eggs with flaxseed meal mixed with water as a binder.
This sage and onion stuffing recipe is a simple yet delicious addition that brings timeless traditions to the dining table, making every gathering feel extra special.
Sage and Onion Stuffing
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat. Add the onions and celery, cooking until soft and fragrant.
- In a large bowl, combine the bread cubes, chopped sage, parsley, salt, and pepper.
- Incorporate the sautéed vegetables into the bread mixture.
- In a separate bowl, mix the chicken or vegetable broth with the beaten eggs, then pour over the bread mixture and stir until everything is well combined.
- If using as stuffing, loosely fill the cavity of your bird. For a casserole, transfer the mixture to a greased baking dish.
- Bake in the preheated oven for about 30-40 minutes, or until golden brown on top and the stuffing is heated through.
- For a slow cooker, transfer to a greased slow cooker and cook on low for about 4-6 hours.