Description
Elevate your Thanksgiving feast with this mouthwatering Sage and Onion Stuffing. Combining crusty bread, aromatic herbs, and rich broth, this dish will fill your home with the scents of the season. Each bite offers a delightful crunch and a burst of flavor that embodies warmth and togetherness—perfect for sharing stories around the holiday table.
Ingredients
Scale
- 4 cups stale sourdough bread, cubed
- 1 medium yellow onion, finely chopped
- 1 cup celery, diced
- 2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)
- 2 cups low-sodium chicken broth
- 1/2 cup unsalted butter (1 stick)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Spread cubed bread on a baking sheet and toast for 10 minutes until lightly golden.
- In a large skillet over medium heat, melt butter. Add onions and celery; sauté for 5-7 minutes until softened.
- Stir in sage, salt, and pepper; cook for an additional minute.
- In a bowl, combine toasted bread with sautéed vegetables. Gradually pour in chicken broth until moistened but not soggy.
- Transfer to a greased baking dish. Cover with foil and bake for 25 minutes; remove foil and bake for another 10-15 minutes until golden brown.
- Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 215
- Sugar: 2g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg