This is the best sage and onion stuffing recipe! It isn't fancy; there are no unusual flavors, this is a classic, and it is super simple to make.
I don't know about you, but the stuffing is one of the best parts of a roast dinner! It is so easy to make this traditional stuffing, and the taste will take you right back to your childhood! This is the stuffing our grandmas made, and its as good as you remember!
This classic stuffing recipe is soft on the inside with a crispy golden top. And the flavor is just perfect for Christmas and Thanksgiving. Onions, celery, and sage all cooked together with plenty of butter mean this sage and onion stuffing is wonderfully delicious! So much better than the box mix!
Why is stuffing sometimes called dressing?
So the name stuffing comes from stuffing the bird! A tradition used to make a small bird go further by using stale bread to stuff the cavity. As the turkey or chicken roasted, the juices would soak into the bread, making a flavorful mix that was served as a filling side with one or two slices of meat.
But what people found was that everyone loved the stuffing! (I certainly do!) Stuffing became such a much-loved part of the meal that to ensure there was plenty to go around; it became a a recipe that was roasted in a large dish alongside the turkey rather than stuffed inside it.
So stuffing isn't stuffing anymore!
This is why you will find people calling it dressing. But hey it was called stuffing when I was a kid and stuffing is what it will always be called at my table 😉
Best bread for stuffing
We prefer real bread, rather than the bags of cubes you can buy. But if you are using them, then you will need more broth/stock.
To get a good crunch on the top but soft underneath, choose a good quality white sandwich loaf. It has the right balance of crust to center and dries out well.
Use a good brand here, look for them on sale/reduction and stick it in the freezer ready for your stuffing.
Tips for making the best stuffing!
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- Start with really dry bread: You want to use real bread that has been left to dry out for at least 24 hours and even better 48 hours. The drier the bread, the more liquid it will soak up, and the more flavor you can get into the stuffing. I like to cut my bread into chunks and then spread it out on a tray for 48 hours. (see the picture above). I leave it in the corner of my kitchen and let it dry out thoroughly. If you haven't got time to do this, then you can dry it in a low oven for a couple of hours - this will give you a dry outside, but the very center of the bread will still be soft, so you'll need less liquid.
- Use plenty of butter: Not only does butter add flavor, but it also improves the texture of the stuffing and makes it so soft and luxurious. The vegetables are sauteed in butter, and then the top of the stuffing is brushed with melted butter. This helps the top to crisp up and gives everything the beautiful golden color. I use salted butter for my stuffing, as it is what I keep in the refrigerator. Feel free to use unsalted and add extra salt to the mixture.
- Use dried and fresh sage: This is a bit controversial, as fresh herbs are always seen as superior. BUT dried sage gives you a real strong sage flavor, is easily accessible, and it is what so many of our grandmas used! This is a classic sage and onion stuffing, so I am staying true to my roots.
- Use a great broth/stock: If you have it, then a homemade chicken or turkey broth is the way to go here, or buy an excellent store brand one. Once your turkey dinner is done and the leftovers have been eaten, save those turkey bones, make some homemade broth, store it in the freezer, and you have it ready for next year's stuffing! (Because I know you'll love this sage and onion stuffing so much that you'll make it every year from now on!)
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Can you make stuffing ahead of time?
Yes!
You can either prepare all the ingredients in advance and then assemble and cook it while the turkey is finishing off and resting.
Or you can cook and bake the stuffing and then reheat it on the big day. To reheat the stuffing, add a little extra broth (¼ cup) and put it in a 350ºF/175ºC oven for 20 minutes or until steaming hot.
Any leftovers can be reheated in the microwave with a few slices of turkey and then stuffed between two slices of buttered bread. Carb sandwich!!!! 😉 (Hey it's the holidays!)
Enjoy x
For more Holiday recipes why not try:
- Slow Roast Turkey – Juicy and Tender
- Oven Roasted Bone in Turkey Breast
- Make Ahead Homemade Turkey Gravy
- French Style Mashed Potato
- Christmas Spiced Braised Red Cabbage
- Braised Celery
- Prepare Ahead Roast Potatoes
- Brown Gravy
Get the Recipe
The Best Sage and Onion Stuffing - Classic Stuffing Recipe
Ingredients
- ½ cup butter (see note 1)
- 1 onion chopped
- 2 celery stalks finely chopped
- ½ teaspoon salt
- 1 cup cold broth (see note 2)
- 1 egg
- 1 tablespoon fresh sage
- 1 teaspoon ground sage
- ½ teaspoon dried parsley
- ½ teaspoon thyme
- ¼ teaspoon black pepper
- 6 cups very dry bread cubes (see note 3)
- 1 cup cold broth (see note 2)
- 2 tablespoon butter
Instructions
- Preheat oven to 350ºF/170ºC.
- Melt the butter in a large skillet over medium-low heat.½ cup butter
- Add the chopped onion, celery, and salt. Cook until the vegetables are tender but not colored (about 7-8 minutes).1 onion2 celery stalks½ teaspoon salt
- While the veg is cooking, mix the egg, cold broth, fresh sage, dried ground sage, dried parsley, dried thyme, and black pepper together in a measuring cup or jug.1 cup cold broth1 egg1 tablespoon fresh sage1 teaspoon ground sage½ teaspoon dried parsley½ teaspoon thyme¼ teaspoon black pepper
- Place the dry bread cubes into a large bowl and add the cooked onion mixture. Stir well to coat everything in butter.6 cups very dry bread cubes
- Tip the bread mixture into a casserole or oven dish.
- Pour the egg and broth mixture over and gently push the bread down into the mixture.
- Use the remaining cup of broth to pour over until all the bread is soaked; you may not need it all. (see note 4)1 cup cold broth
- Melt the remaining 2 tablespoons of butter and drizzle over the top of the stuffing.2 tablespoon butter
- Cover with foil and bake for 35 minutes.
- Remove the foil and bake for a further 10-15 minutes until the top of golden.
Notes
- If you have it salted butter is best. If not add extra salt to your mixture.
- If you have it, then a homemade chicken/turkey/vegetable broth is a great choice. Or go for a good store bought. Make sure it is cold so it doesn't start to cook the egg.
- A white sandwich loaf will give you the best texture. 6 cups is one small loaf. Make sure it is very dry. Cut the bread into chunks and then spread it out on a tray, leave it out in the kitchen for 24-48 hours. (see bulk of post for more details)
- The amount of broth needed will vary depending on how dry the bread was. You may need a little less or a little more.
Nutrition
Nutrition is per serving
Lori Rich says
Made this for dinner tonight with tthe remaining "stuffing" for tomorrow. Its almost like my moms! Very tasty. I doubled receipe. Thank you for bringing it back to my memories!
Kim says
I am catering for 50. How would I adjust ingredients? Thank you.
Claire | Sprinkles and Sprouts says
Hi Kim,
With every recipe you can adjust the serving size, by clicking on the number and using the slider. However it will only go so high.
My suggestion would be to double the recipe to 12 servings and then make 4 trays of the stuffing. Although that only makes 48 servings, they are generous servings and that will make the recipe easy to adjust and should be do able in a household oven.
I hope that helps and if you have any issues using the sewing slider let me know 🙂
Cx
Jake B says
This is the PERFECT recipe for Canadian Thanksgiving! Made it the other day and the entire family enjoyed it. The stuffing was especially a hit so thank you so much for the tips. So excited to check out more of your recipes in the future.
Claire | Sprinkles and Sprouts says
Oh I am so happy Jake, and honoured to have been at your thanksgiving table.
Wishing you a great end to the year.
thank you for taking the time to come back and comment.
Cx
Buck says
Hello again Claire!
Boy, you’d almost think you were my therapist after contacting you twice in one day!
I was a little worried that the bread would end up getting too mushy if left to sit in the liquid until Sunday so, I went ahead and cooked it. I let it sit on the counter until cool and then placed it in the fidge.
My next question would be if you think this is still okay and what your recommendations would be to reheat it prior to serving?
Sorry to be a bother Claire but, when it comes to the kitchen and all things cooking, I’m basically a Philistine!
Claire | Sprinkles and Sprouts says
No bother at all 🙂
And apologies, I didn't realise you had poured the broth in already when you prepped in advance, and I agree it might have gone soggy. I think baking it to reheat was a good option.
To reheat, add a little extra broth (max ¼ cup) and put it in a 350ºF oven for 20 minutes or until steaming hot.
Hope that helps.
Cx
Buck says
Good morning Claire!
I made this stuffing this morning to serve with our turkey on Sunday evening.
My question to you is, will it be okay for it to sit in the fridge until Sunday when we cook it or should it be frozen immediately and then thawed on Sunday morning? I originally made this for Thanksgiving back in 2021 and have made it a couple of times since then but always cooked it immediately.
Other than my mother's, it's the best stuffing/dressing I've ever had! A real nice balance of flavours and aroma. Pure money Claire!
Claire | Sprinkles and Sprouts says
Thank you so much Buck!! To be up there with anyone’s mother is an honour!
I haven’t tried freezing it. But I often make it in advance, then pour in the remaining broth/stock and cook it while the meat is resting. I think if you have the refrigerator space this would be the best method, as I can’t comment on freezing and I would hate for it to not be as good as it could be for you.
Have a great Canadian thanksgiving and again I am honoured that you chose my recipe.
Cx
Buck says
Thank you for the prompt reply to my question Claire.
I've always wondered why when, you update the ingredients list to feed a bigger crowd, the instructions don't take the new measurements into account. Now I know it has to do with the software so, thank you for clearing that up as well!
I will make the necessary adjustments as you've suggested and let you know how it turns out. Fingers crossed!
Buck says
I'm making this for Thanksgiving on Sunday (Canadian) for 20 people. I adjusted the recipe to reflect 15 servings as some of the guests will be children and, although this did adjust the measurements used in the ingredients list, it did not take into account those adjusted amounts in the preparation instructions.
Any idea what the adjusted amounts would be for the egg and broth mixtures listed in step #9?
Claire McEwen says
Hi Buck,
Sorry the instructions don't update like the ingredient list (the software just doesn't allow for that)
I would suggest using 3 small eggs and mixing that with 3 cups of broth and the seasonings. (step 6)
Then in step 9 pour this over the bread mixture and use up to 2 more cups to ensure the bread is fully soaked (this quantity will depend on how dry the bread is).
I hope that helps 🙂
Have a great thanksgiving
Cx
Maureen Oster says
Where is the actual recipe? Not found in this description.
Claire McEwen says
Hi Maureen,
The recipe is at the very bottom of the post, you can find it with this link STUFFING RECIPE
Or you can click on the purple circle with cooking pot icon, that will always jump you to the recipe for all of my posts.
Hope that helps 🙂
Cx