Thanksgiving Recipe: Sage Stuffing
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Ingredients
- 1 loaf sliced white bread, cubed ($3.49)
- 4 stalks celery, diced ($0.80)
- 4+3 tbsp butter, unsalted separated ($0.75)
- 1 large onion, diced ($1.00)
- 2 eggs ($0.65)
- 2 cups turkey, chicken or vegetable stock ($1.15)
- 1/4 cup flat leaf parsley, fresh, finely chopped ($0.10)
- 3 Tbsp sage, fresh, finely chopped ($0.00) from the garden
- 3 sprigs thyme, fresh ($0.00) from the garden
- 1 1/2 tsp salt ($0.01)
- 1/2 tsp black pepper ($0.01)
Instructions
- Prepare all your ingredients.
- Preheat oven to 350° F. Spread a single layer of bread cubes onto 2 baking sheets. Bake until dry for about 10-15 minutes rotating the baking sheets about halfway through. Make sure the bread cubes don’t brown. Let cool for a few minutes and transfer to large mixing bowl.
- Melt butter in large pan over medium heat. Add onions and saute until softened, about 8 minutes.
- Add celery and cook for another 5 minutes.
- Add sage, parsley, thyme, salt and pepper. Stir together and cook for a minute.
- Add onion mixture to bowl with bread cubes and mix well.
- In a separate bowl, whisk eggs and stock. Slowly add to bread mixture until you reach desired consistency and toss well.
- Transfer stuffing to a buttered baking dish. Dot top of stuffing with small bits of remaining butter. Cover with buttered foil. Bake covered for 30 minutes. Remove foil and bake for another 15-20 minutes until golden.
- Enjoy!
Recipe Notes
Sage stuffing can be assembled but not baked a day in advance. Cover with buttered foil and refrigerate. Bring to room temperature before baking. You may need to bake longer * Note regarding pricing: The sage and thyme used in this recipe are from our garden which is why there is no price listed. The price of the pantry items such as salt and pepper takes into account the cost of the amount used for the recipe and not the cost if you had to purchase the entire jar or bottle. ** All prices in US dollars.
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