Sage and Onion Stuffing
Elevate your holiday table with this classic Sage and Onion Stuffing, a savory side dish brimming with aromatic herbs and rich, buttery flavors. This recipe combines golden sautéed onions, fresh sage, parsley, and a hint of thyme with cubes of crusty stale bread, all moistened to perfection with a blend of broth and egg. Baked until irresistibly golden and crisp on top, this stuffing is the ultimate companion to roasted turkey, chicken, or even a plant-based main. Ready in just one hour, this versatile recipe is ideal for Thanksgiving, Christmas, or any cozy gathering where comfort food steals the show. Perfectly seasoned with salt and pepper, it’s a timeless dish that blends nostalgic charm with a modern touch of freshness.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 4 tablespoons Butter
- 2 large Yellow onion
- 2 Garlic cloves
- 2 tablespoons Fresh sage leaves
- 2 tablespoons Fresh parsley
- 1 teaspoon Dried thyme
- 6 cups Stale bread
- 1.5 cups Low-sodium chicken or vegetable broth
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish or casserole.
Cut the stale bread into small cubes (around 1/2-inch in size) and set aside in a large mixing bowl.
Peel and finely chop the onions. Mince the garlic cloves as well.
In a large skillet, melt the butter over medium heat. Add the chopped onions and sauté for 8-10 minutes until softened and lightly golden.
Add the minced garlic, fresh sage, fresh parsley, and dried thyme to the skillet. Stir for 1-2 minutes until fragrant and well combined with the onions.
Pour the cooked onion and herb mixture over the bread cubes. Toss gently to combine.
Whisk together the chicken or vegetable broth, egg, salt, and black pepper in a small bowl until fully blended.
Pour the liquid mixture over the bread and onion mixture, gently mixing until the bread is evenly moistened but not overly soggy. Adjust the broth quantity slightly if needed.
Transfer the stuffing to the prepared baking dish, spreading it evenly.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and slightly crisp.
Remove from the oven and let the stuffing cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 1072 mg | 47% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 9.4 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 244 mg | 19% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 261 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
