Sage Stuffing Recipe

An easy onion and sage stuffing for Thanksgiving bursting with lots of flavor from fresh herbs, butter, sweet onions, and a fresh loaf of bakery bread. Literally the best vegetarian stuffing recipe!

5 from 1 vote

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Course Side Dish

Cuisine American

Equipment

1 9x13 pan
1 large skillet
1 large sheetpan
2 mixing bowls 1 small and 1 large

Ingredients

16 oz large bakery loaf of bread Italian, French, sourdough, etc. If it weights slightly more than 16 oz, it's fine!
1 tablespoon vegetable oil
1 ½ large sweet onions cut into ½" pieces
5 celery stalks cut into ½" pieces
¼ cup fresh parsley minced
¼ cup fresh sage minced
2 tablespoon fresh rosemary minced
2 large eggs or vegan substitute
2 ½ cups vegetable broth or chicken or turkey
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
6 tablespoon unsalted butter or plant based substitute

Instructions

Toast the Bread Cubes

Preheat the oven to 250°F. Cut the bread cubes into 1" pieces (no need to be perfect!). For a more rustic look you can tear the bread into pieces with your hands.
Spread the bread cubes on a large rimmed baking sheet, making sure to leave space in between the cubes for even browning. Baked for 40-60 minutes, stirring occasionally until they're dried out. How long they'll take to dry out depends on the density of the bread you're using. Let cool.

Assemble the Stuffing

Increase the oven temperature to 350°F. Heat the vegetable oil in a large skillet over medium heat. Add the onions and celery and cook them until they're softened and just starting to brown.
In a large mixing bowl combine the cooled bread cubes, the cooked onions and celery, the parsley, sage, and rosemary and combine.
In a small bowl combine the eggs, broth, salt and pepper. Add this to the bread mixture and combine all ingredients.
Generously butter the baking dish with 2 tablespoons of softened unsalted butter. Add the bread mixture to the pan. Dot the remaining 4 tablespoons of butter on top of the stuffing.
Bake for 45-50+ minutes until the dressing is heated through and the top has a nice golden brown crust.

Notes

To speed things up you can buy large bakery bread cubes around the holidays. You can also make stale bread by cutting the bread cubes and letting them sit on the counter for 2-3 days (loosely covered with a kitchen towel).

To add fresh peeled apples to this stuffing, saute the onions and celery for 2-3 minutes first before adding the apples.

Cut the recipe in half to serve a smaller group, likewise, you can increase everything by 50% and bake it in a 12"x16" pan to serve a crowd.

Keyword easy, homemade, vegetarian, without sausage

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