Bread Sage Stuffing
Bread Sage Stuffing Image

Bread Sage Stuffing

Stuffing recipes like this traditional old-fashioned sage stuffing are favorites as Thanksgiving recipes, but welcome any time you need a savory side dish.

The Story Behind the Recipe
12
servings
20 min
PREP TIME
20 min
TOTAL TIME

Ingredients

4 cups plain bread stuffing mix  

1/2 cup Land O Lakes® Butter melted

1/2 cup chicken broth

4 ribs (2 cups) celery, sliced 1/2-inch

2 medium (1 cup) onions, chopped

1 tablespoon dried sage leaves, crushed

1/2 teaspoon salt

1/8 teaspoon pepper

 

 *Substitute herb seasoned bread stuffing mix. Omit salt and pepper.

How to make

  1. STEP 1

    Stir together all ingredients in bowl. Use to stuff 12 to 14 pound turkey.

Tip #1

Casserole Directions: Do not stuff turkey. Heat oven to 350°F. Place stuffing mixture into greased 2-quart casserole dish. Cover; bake 30 minutes. Uncover; continue baking 15-20 minutes or until top is lightly browned and temperature in middle of casserole reaches 165°F. 8 (3/4-cup) servings

Tip #2

Variations:
Oyster Stuffing: Reduce salt to 1/4 teaspoon. Add 2 cups rinsed, drained oysters.
Raisin-Nut Stuffing: Add 1 cup pecans or walnut halves and 1 cup raisins.

Nutrition

130Calories
8Fat (mg)
20Cholesterol (mg)
400Sodium (mg)
12Carbohydrates (g)
<1Dietary Fiber
2Protein (g)

Reviews

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  May 01, 2015

I have made this stuffing for my family for over 40 years. Some minor variations: cook onions and celery in butter first. The aroma of that alone sets the tone for the whole holiday. I start cooking at 6am and everyone is up to enjoy the smells emanating from the kitchen. I use dried bread (Not a seasoned store-bought mix), and at least 4 eggs or more depending on the recipe size. Sage and poultry seasoning. Boiling the turkey wings and any other removed parts for broth, supplemented with store bought again depending on recipe size. Mix in a giant mixing bowl until the moisture consistency you like. Less than half will fit inside a 14 or 15 pound bird, so cook two. save enough stuffing to fill a 9 inch pie plate for the "Stuffing quality samplers" to enjoy while the bird(s) cook.

— says Greg
Helpful?
  January 02, 2013

I have made this for the last two years and everytime someone asks me for the recipe. Needless to say there are no leftovers. I have added the poultry seasoning with dries cranberries in one version and sausage in a second version. They are both delicious! With the base recipe, even without additions, it's a definite winner!

— says Kathy
Helpful?
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