Sage Stuffing (or Dressing)

Ingredients

• 1 loaf sturdy bread (sourdough, French, or cornbread), cut into 3/4-inch cubes (about 12 cups)
• 1/2 cup (1 stick) unsalted butter
• 1 large yellow onion, diced (about 1.5 cups)
• 3 ribs celery, diced (about 1.5 cups)
• 1/4 cup fresh sage, chopped (or 1 tbsp rubbed dried sage)
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh parsley, chopped
• 2–3 cups turkey, chicken, or vegetable broth (warmed)
• 2 large eggs, lightly beaten
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• Optional add-ins: 8 oz ground or crumbled sausage, 1 diced apple, or 8 oz sautéed mushrooms

About 230 kcal per serving

Instructions

1. 1

   1. Toast the bread

   Heat the oven to 325°F (165°C). Spread the bread cubes on a sheet pan and toast for 15–20 minutes, tossing once, until dried and lightly golden — they should feel stale and dry, not browned. (You can do this up to 2 days ahead.) Set aside.

2. 2

   2. Sauté the aromatics

   In a large skillet, melt the butter over medium heat. Add the onion and celery with a pinch of salt and cook until soft and translucent, 8–10 minutes — don't let them brown. Stir in the sage, thyme, and parsley and cook 1 minute more. (If using sausage, brown it first, then add the vegetables; if using apple, add it with the celery.)

3. 3

   3. Combine

   In a large bowl, combine the toasted bread cubes and the sautéed vegetables. Pour in 2 cups of the warm broth and the beaten eggs, and toss gently to combine. Add more broth as needed until the stuffing is moist but not soggy — a squeezed handful should hold together loosely. Season with the salt and pepper.

4. 4

   4. Bake

   Transfer the stuffing to a buttered 9x13 baking dish, dot the top with a little extra butter, and cover with foil. Bake at 375°F (190°C) for 30 minutes, then uncover and bake 15 minutes more until the top is golden and crisp. Let it rest 10 minutes before serving.