Sage Stuffing Recipe (2024)

ByKimberly

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Sage Stuffing is made with fresh white bread, herbs, and the unique addition of hard-boiled eggs. It’s the perfect side dish for your Thanksgiving or Christmas feast!

There are a million things that go great with Roast Turkey during the holidays, but hands down, year after year, we have a few mainstays like buttermilk cornbread, pumpkin pie, pumpkin roll, and of course, this Sage Stuffing.

Savory Sage Stuffing

This sage stuffing is a twist on the traditional takes you see during the holidays. For one, it’s not actually stuffed in a bird. It’s all baked outside in a cast iron skillet, small baking dish, or loaf pan. Once it’s cooled a bit, you can remove it from the pan and slice or scoop it into individual servings making a great presentation and a little something different.

Another reason this stuffing stands out from the rest is that it contains some chopped hard-boiled eggs in the mix. These eggs add a rich flavor and texture that just make sense and once you try it, you’ll never go back!

Enjoy this stuffing on your holiday table, or make it during the week as a comforting side dish with your favorite proteins. No matter how you enjoy it, this simple stuffing recipe is sure to be a hit in your home year after year!

How To Make Sage Stuffing

  1. Preheat the oven to 375°F. If using something other than cast iron, lightly grease it with cooking spray.
  2. Dice the hard-boiled eggs into small pieces and chop the celery, onion into thin slices. Mince the garlic until fine and place everything into a large mixing bowl.
  3. Take the loaf of white bread and tear it into small bite-sized pieces that are similar to rough crouton sizes and add them into the bowl with the prepared vegetables and eggs.
  4. Add everything else excluding the butter into the bowl. With your hands, toss everything together and mix until well combined and coated. Add the mixture to the prepared cast iron skillet and press it down to evenly distribute.
  5. Add cubes of butter on top in an even layer. Cover the top tightly with foil to prevent the top from burning.
  6. Add the prepared stuffing into the oven for one hour. If you enjoy a crispier top, remove the foil layer during the last 15 minutes of cooking.
  7. After removing from the oven, let the stuffing cool and set for 20 minutes before serving with your favorite comforting sides.

Recipe Tips

  • When chopping vegetables and bread for the stuffing, try to cut everything into roughly the same sized pieces. This will make it blend easier and you’ll get more flavor in each bite.
  • For best results, make sure the egg is at room temperature before adding it to the stuffing. This will keep everything at an even temperature when baking.
  • If you make this stuffing in something other than cast iron, be sure to great the pan well to ensure the stuffing comes out easily.
  • It’s very important to make sure you give the stuffing some time to cool before slicing as this sage stuffing is still setting as it cools.
  • This stuffing is best mixed with your hands as it allows all of the ingredients to combine and become moist and rich with flavor.
  • We love adding a little extra sage for added flavor. Adjust any of the seasonings to your liking.

Variations

  • If you’ve got some extra time on your hands, you can use fresh herbs instead of dried to mix into this easy loaf stuffing mix.
  • Vegetable stock or mushroom stock can be used in place of chicken stock for an even deeper vegetable flavor.
  • Fresh mushrooms can be used instead of canned, but just make sure they are cooked before adding them to the base of the stuffing as they will need to release their moisture.
  • Even though we love serving this stuffing in cast iron, you can also make it in your favorite pan, small casserole dish, or even a loaf pan.

Storing and Freezing

Refrigerator: Any leftover stuffing can be stored in an airtight container in the refrigerator for up to 3 days. Reheat using the microwave or add to a skillet over medium heat until warmed through.

Freezing: The best way to freeze this side dish is by wrapping a large, unsliced piece or individual slices tightly in plastic wrap, then again in a layer of foil to prevent freezer burn. Place in a sealed freezer-safe bag or airtight container for up to 3 months. Thaw overnight in the fridge before serving.

More Holiday Side Dishes

  • Baked Sweet Potatoes
  • Shaved Brussels Sprouts Salad
  • Maple Glazed Carrots
  • Chicken and Dressing
  • Homemade Cranberry Sauce with Vodka
  • Potatoes au Gratin

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Sage Stuffing Recipe (4)

Sage Stuffing

5 from 6 votes

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Author: Kimberly

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 8 Servings

Ingredients

  • 2 large eggs, hard boiled and diced
  • 1 medium celery stalk, finely chopped
  • ½ large white onion, diced
  • 3 garlic cloves, minced
  • 1 loaf of white sandwich bread, cut into 1-inch cubes
  • 1 ½ cup low-sodium chicken broth
  • 4 ounce can of mushrooms, drained
  • 1 large egg, (raw) for binding
  • 2 teaspoons ground sage
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon poultry seasoning
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons unsalted butter, diced into small cubes

Instructions

  • Preheat the oven to 375°F. If using something other than cast iron, lightly grease it with cooking spray.

  • Place the hard boiled eggs, celery, onion, and garlic in a large bowl. Stir to combine.

    2 large eggs

    1 medium celery stalk

    ½ large white onion

    3 garlic cloves

  • Add the bread, broth, mushrooms, egg, garlic powder, onion powder, poultry seasoning, ground sage, salt, and pepper. Use a sturdy spoon (or your hands) to mix the ingredients until the bread soaks up the broth and everything is well mixed.

    1 loaf of white sandwich bread

    1 ½ cup low-sodium chicken broth

    4 ounce can of mushrooms

    1 large egg

    1 teaspoon garlic powder

    1 teaspoon onion powder

    1 teaspoon poultry seasoning

    2 teaspoons ground sage

    ½ teaspoon kosher salt

    ½ teaspoon ground black pepper

  • Place stuffing in the skillet or pan and form to fit. Dot the top with the cubed butter, and cover with aluminum foil.

    2 tablespoons unsalted butter

  • Bake for 55-65 minutes. Optional: For a crispy crust remove the foil for the last 15 minutes.

  • Allow the stuffing to cool for 20 minutes before serving.

  • See post for tips, variations, and storage options.

Suggested Equipment

Nutrition

Serving: 1Cup | Calories: 275kcal | Carbohydrates: 40g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 784mg | Potassium: 197mg | Fiber: 4g | Sugar: 5g | Vitamin A: 210IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 3mg

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of stuffing. Actual calories will vary.

*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

*Photos courtesy of Karla Rae Photography.

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Sage Stuffing Recipe (2024)

FAQs

What is sage stuffing made of? ›

A mixture of sage, sausage, onion, garlic, and celery lends this stuffing classic flavor.

What does adding egg to stuffing do? ›

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

Does Pepperidge Farm stuffing have sage in it? ›

MADE FROM: ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WHOLE WHEAT FLOUR, SALT, SUGAR, YEAST, CONTAINS 2% OR LESS OF: VEGETABLE OILS (CANOLA AND/OR SUNFLOWER AND/OR PALM), DEHYDRATED ONIONS, MOLASSES, SAGE, CALCIUM PROPIONATE TO EXTEND FRESHNESS, ROSEMARY EXTRACT ...

Is sage and onion stuffing good for you? ›

There are 134 calories per portion in this Sage and Onion Stuffing, which means it falls into our Everyday Light category. This Sage and Onion Stuffing is perfect if you're following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

Is ground sage or rubbed sage better for stuffing? ›

For a more pronounced sage flavor and a light and fluffy texture rubbed, is your best choice. Rubbed sage is perfect for holiday turkey stuffing as well as Italian and Greek dishes. It's a great fit for sausages, poultry, pork, beef, lamb, and fish dishes. Ground sage is best in chicken and soup recipes.

What makes stuffing unhealthy? ›

Stuffing is not strictly a healthy food, because it is typically high in calories, fat, sodium, and refined carbohydrates. 1 But that doesn't mean you can't enjoy it, All foods can fit into a healthy diet in moderation.

How do you keep stuffing moist when cooking? ›

Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.

Why put mayo in eggs? ›

The mayo helps to stabilize the mixture and incorporate more egg into the eggs, making them fluffy. Plus, the extra fat can also make them silkier, and more rich.

What can you use as a binder instead of eggs in stuffing? ›

16 egg substitutes
  1. Mashed banana. Mashed banana can act as a binding agent when baking or making pancake batter. ...
  2. Applesauce. Applesauce can also act as a binding agent. ...
  3. Fruit puree. Fruit puree will help bind a recipe in a similar way to applesauce. ...
  4. Avocado. ...
  5. Gelatin. ...
  6. Xanthan gum. ...
  7. Vegetable oil and baking powder. ...
  8. Margarine.
Mar 30, 2021

What does sage and onion stuffing contain? ›

WHEAT Flour (with added Calcium, Iron, Niacin, Thiamin), Dried Onion (15%), Vegetable Oils (Palm, Sunflower), Salt, Dried Sage (1.5%), Dried Parsley, Raising Agents (Ammonium Carbonate, Sodium Hydrogen Carbonate), BARLEY Malt Extract. Allergy Advice: Contains: Barley, Wheat.

What is sage and onion stuffing made of? ›

In a food processor, blitz the bread, sage and parsley to a coarse breadcrumb. In a large bowl, mix together the cooled onion mixture with the breadcrumbs and season with the salt and pepper. Mix in the eggs and yolk until you have an even mixture.

What is sage used for on Thanksgiving? ›

Its strong aromas don't get buried easily, which means sage works well in heavy dishes with rich ingredients, like stuffing or cornbread dressing. Fresh sage leaves become magical when briefly crisped in melted butter in a skillet.

Why do people cook with sage? ›

It is a beautiful, leafy-green herb with a distinct aroma. Since ancient times, sage has been used for medicinal and culinary purposes because it not only offers a robust flavor to food. As a culinary herb, it can be used fresh or dried in many foods, including meat and veggie dishes.

What meat is sage good for? ›

Any meat, especially veal, pork chops, and chicken work well, or go the extra mile and grind it into a breakfast sausage or add it to a sausage gravy for an extra punch of flavor.

Can you eat too much stuffing? ›

What happens when I feel full to bursting? The food can go one of two ways, further into the digestive system or back where it came from in the form of vomiting. Overeating causes indigestion, when the stomach acid churns up into the oesophagus.

What does sage taste like? ›

Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly furry surface. Its aroma is pungent and it has a strong, slightly minty, musky taste. Traditionally, it's used to flavour sausages and as a stuffing for fatty meats such as pork and goose.

What is the best substitute for sage in stuffing? ›

10 Best Sage Substitutes
  1. Marjoram. Also, a mint family member, marjoram, is a woodsy, citrusy, and floral herb that closely mimics sage's distinct aroma. ...
  2. Rosemary. ...
  3. Thyme. ...
  4. Poultry Seasoning. ...
  5. Oregano. ...
  6. Savory. ...
  7. Tarragon. ...
  8. Bay Leaf.
Nov 12, 2020

What is sage cooking ingredient? ›

You can use it as a garnish, seasoning, and flavor infuser. Fresh sage leaves can be added to your dishes by chopping them finely or as a garnish. Dried leaves are a handy seasoning ingredient in soups, stews, and casseroles.

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