Classic Sage Thanksgiving Stuffing

Quick answer: How to make classic sage thanksgiving stuffing

Yield: 10 servings. Prep: 30 minutes. Cook: 50 minutes. Total: 1 hour 20 minutes. This original recipe is designed for a home Thanksgiving meal and uses ordinary supermarket ingredients. Read the full method before starting, keep cold ingredients refrigerated, and use a thermometer where a safe finishing temperature is specified. ^{[1] [2]}

Ingredients

1½ pounds day-old country bread, cut into ¾-inch cubes; 10 tablespoons unsalted butter; 2 diced onions; 5 diced celery ribs; 3 tablespoons chopped sage; 1 tablespoon thyme leaves; 2½ to 3 cups low-sodium chicken or vegetable stock; 2 beaten eggs; 1½ teaspoons kosher salt; 1 teaspoon black pepper; ½ cup chopped parsley. ^{[1] [2]}

Step-by-step method

1. Heat the oven to 300°F. Spread bread on two sheet pans and bake until dry but not dark, 25 to 35 minutes; cool. Melt 8 tablespoons butter in a large skillet. Cook onions and celery with salt and pepper until soft, about 12 minutes. Add sage and thyme for one minute. Transfer to a large bowl with the bread and parsley. ^{[1] [2]}

2. Whisk 2½ cups stock with the eggs. Pour over the bread and fold gently; add the remaining stock only if dry patches remain. Transfer to a buttered 9-by-13-inch dish, dot with remaining butter and cover. Bake at 350°F for 30 minutes, then uncover and bake 15 to 20 minutes until crisp on top and the center reaches 165°F. ^{[1] [2]}

Make-ahead, storage and substitutions

Assemble one day ahead, cover and refrigerate; add 10 to 15 minutes to the covered bake. This version is safest baked separately rather than inside the turkey. Use vegetable stock for a vegetarian side. Refrigerate within two hours and reheat covered to 165°F, uncovering briefly to restore the crust. ^{[1] [2]}

Serving plan and common mistakes

Dry bread absorbs stock more predictably than fresh bread, so add the liquid gradually and stop when the cubes are moist but not collapsing. Bake dressing in a shallow casserole for crisp edges and verify that the center reaches 165°F. Refrigerate leftovers within two hours; reheat covered until hot, then uncover briefly if a crisp top is desired. ^{[1] [2]}