Classic Sage and Onion Stuffing Recipe

Photo of Classic Sage and Onion Stuffing


  • 10 cups dry bread cubes
  • 1/2 cup unsalted butter, plus more for topping
  • 1 large yellow onion, chopped
  • 2 stalks celery, chopped
  • 1 tablespoon dried sage
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 2 1/2 cups chicken broth, divided use
  • Kosher salt, to taste
  • Pepper, to taste
  • 1 large egg
  • Stir in 1 cup browned, crumbled sausage with broth.
  • Add 2 cups sliced mushrooms along with celery.
  • Add 2 cups diced, peeled apples along with celery.
  • Stir in 1 cup or more dried cranberries, dried cherries, or diced dried apricots.
  • NUTS:
  • Sprinkle 1 cup chopped toasted hazelnuts, pecans, or almonds on top of stuffing before baking.


  1. Place bread cubes in a large bowl and set aside.
  2. Heat butter in large skillet over medium heat. Add onion and celery. Cook until soft, stirring occasionally. Stir in herbs and half the broth. Pour mixture over bread cubes and mix gently. Add salt and pepper, to taste.
  3. Whisk egg into remaining broth. Pour over bread cubes and toss to combine.
  4. Spoon mixture into buttered 9x13-inch baking dish. Dot with extra butter, as desired. Cover with foil. Bake at 350°F for 20 to 30 minutes or until hot. Uncover and bake an additional 5 minutes or until brown.
  5. Cook's Tips:
  6. If you have fresh herbs, use those instead. Simply double the quantity.


Amount Per Serving (Does not include optional items such as sausage)
Calories: 140
Fat: 8 g
Saturated Fat: 5 g
Cholesterol: 20 mg
Sodium: 280 mg
Carbohydrates: 15 g
Fiber: 1 g
Sugar: 1 g
Protein: 3 g
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Ratings and Reviews

“The best stuffing ever!”
“I made this with the addition of sausage and my family loved it. i think i'll try it with apples and sausage next time.”

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