Thanksgiving isn’t the day to cut corners. This is your day to shine! And trust me you’re going to SHINE with Classic Sage Stuffing. It’s really nothing overly fancy, but it’s so delicious and flavorful that everyone is going to love it.
I’ve been making this Classic Sage Stuffing recipe for thanksgiving since the first time I hosted thanksgiving dinner. Actually it’s my moms recipe that I’ve hijacked and tweaked a little bit over the years. My Classic Sage Stuffing is the reason Mr. Nomad insists that we host the big dinner every year or at least I contribute the stuffing to the dinner. You really cannot have a proper Thanksgiving dinner without stuffing, and while it is tempting to buy a box of Stovetop Stuffing, please do not do that… Thanksgiving isn’t the day to cut corners. This is your day to shine! And trust me you’re going to SHINE with Classic Sage Stuffing. It’s really nothing fancy, but it’s so delicious and flavorful that everyone is going to love it!
A few things I’ve come to learn about this recipe- butter. Butter is your friend on thanksgiving. The more butter you use the better. Use a mix of breads- it doesn’t matter. I used to use only white bread, but one year I decided to be fancy and use white and wheat and while it didn’t change the taste, the difference in color added a nice look to the stuffing. More importantly, the bread SHOULD NOT BE FRESH! Stale bread is best! You can spread out the bread on a cookie sheet the night before or toast the bread before adding it to the vegetables.
Fresh sage is another of my tweaks. Make sure you fry the leaves before adding them to the stuffing to release the sage aroma to the rest of the ingredients, then crush it up and add it to the stuffing. If you do not have fresh sage just used ground sage. Not a huge deal I promise.
Classic Sage Stuffing is extra delicious when stuffed inside the turkey but it’s also amazing when prepared separately and served in a casserole dish alongside the turkey. You can even make it the night before, refrigerate it and then bake it while the turkey is resting. Another option would be to make it the night before then heat it in your slow cooker or rice cooker- especially if you have a small oven and you need to bake other dishes.
I have a slow cooker and a rice cooker which get seriously used on thanksgiving. Their perfect for warming already cooked food without the risk of drying it out.
Another little trick… Before serving, add a spoonful of turkey juices and toss well to infuse a turkey flavor to the stuffing.
And my final piece of advice for stuffing… You never have too much stuffing. After Thanksgiving, I like to have 2-3 quart-sized bag of Classic Sage Stuffing to toss in the freezer for later. My favorite way to enjoy it after Thanksgiving? Sage Stuffing Mushrooms (I’ll give you a recipe soon I promise)
Thanksgiving isn't the day to cut corners. This is your day to shine! And trust me you're going to SHINE with Classic Sage Stuffing. It's really nothing overly fancy, but it's so delicious and flavorful that everyone is going to love it.
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 18 slices of Bread (wheat and white), dried/toasted and cubed into 16 pieces per bread slice
- 1/2 cup Butter
- 2 Carrots, diced
- 2 Celery, diced
- 1 Onion, diced
- 15-20 Sage Leaves or 2 tablespoons Ground Sage
- Freshly Cracked Black Pepper
- 2 cups Chicken or Vegetable Broth
- Sauté the sage leaves in the butter. Remove the leaves and set aside.
- Add the vegetables and sauté 8-10 minutes or until softened (do not over-saute or they will turn to mush)
- Add the bread and mix well with the vegetables. Slowly pour in the broth, stirring to combine. The bread should be very moist.
- Crumble the fried Sage leaves and add them to the stuffing. Stir well.
- Taste the stuffing, if it needs more sage, you can add dried sage. Season to taste with more salt and pepper.
- Transfer the stuffing to a greased casserole dish.
- Take about a 1/2 cup of the turkey juices and pour it over the stuffing (optional).
- Bake at 375F uncovered for 30 minutes.