Traditional Sage Stuffing

Ingredients

• 1 loaf day-old bread, cubed (about 8 cups)
• 1/2 cup butter
• 1 large onion, diced
• 3 stalks celery, diced
• 1/4 cup fresh sage leaves from Sagetap, chopped
• 2 cups chicken or vegetable broth
• 2 eggs, beaten
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Preheat oven to 350°F (175°C)
2. Toast bread: Spread bread cubes on a baking sheet and toast in the oven for 10 minutes until lightly golden
3. Sauté vegetables: Melt butter in a large skillet over medium heat. Add onion and celery, cooking until softened (about 8-10 minutes)
4. Add herbs: Stir in sage, salt, pepper, and thyme. Cook for 1 minute until fragrant
5. Combine: In a large bowl, combine toasted bread cubes with the vegetable mixture
6. Moisten: Gradually add broth, stirring until the mixture is moist but not soggy
7. Add eggs: Fold in beaten eggs until well combined
8. Bake: Transfer to a greased 9x13 inch baking dish and bake for 30-40 minutes until golden brown on top

Tips for Success

• Use day-old bread: Stale bread absorbs liquid better and creates the perfect texture
• Don't over-moisten: The stuffing should be moist but not soggy
• Fresh sage is key: Dried sage can be substituted, but fresh provides the best flavor
• Let it rest: Allow the stuffing to sit for 5 minutes before serving

Apple Sage Stuffing

Add 2 diced apples and 1/2 cup dried cranberries for a sweet and tart variation.

Sausage Sage Stuffing

Brown 1 pound of breakfast sausage before adding vegetables for a heartier version.

Cornbread Sage Stuffing

Replace half the bread with crumbled cornbread for a Southern twist.