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Thanksgiving Sage Stuffing

Sure, you could make a boxed stuffing mix, but this one is so much better, though it requires a bit more effort. It also requires a little planning ahead. I recommend cooking this separately from the turkey rather than stuffing the cavity - it's just too difficult to make sure everything is at a safe temperature otherwise. Remember that the more things you have in the oven at the same time, the longer they will all take to cook, so plan accordingly.
Prep Time 2 d 10 mins
Cook Time 1 hr 5 mins
Course Side Dish
Cuisine American


  • A loaf of bread - French or Italian 14-16 ounces
  • 4 Tablespoons butter or olive oil
  • 1 medium onion diced fine
  • 1 cup celery about 6 ribs, diced fine
  • 1 Tablespoon dried sage
  • 1 Tablespoon garlic powder
  • 1 teaspoon kosher salt
  • 2 teaspoons dried thyme
  • 1 teaspoon dried marjoram
  • ½ teaspoon dried rosemary
  • 4 cups chicken or vegetable broth may not need all of it


  • One or two days before you need the stuffing, cut or tear bread into 1" cubes (or cube-like shapes if you're tearing it). Spread cubes out into a single layer on a baking sheet and cover with a dish towel. Leave on the counter for a day or two to get stale (see note if you need it now).
  • Melt butter (or heat olive oil) in a large skillet over medium-high heat.
  • Sauté onions and celery until soft and onions are translucent.
  • Turn off heat and stir in sage, garlic powder, salt, thyme, marjoram and rosemary.
  • Toss bread cubes with vegetable mixture until well combined.
  • Transfer mixture into a greased 9x13 inch baking pan.
  • Slowly pour broth evenly over the mixture until just moistened - you don't want it soggy. If you start seeing liquid in the bottom of the pan, STOP. Wait. If it absorbs, add a little more, and repeat. You may not need all 4 cups of broth.
  • If you're cooking it in the same oven as the turkey, put it in the oven for the last 60 minutes of turkey cook time (assuming 400 °F oven).
  • If cooking separately, bake at 400 °F for 40-60 minutes, depending on how crispy you like it.


If you need your stuffing NOW, don't panic! Dry out the bread in a 350 °F oven until it feels fairly "stale". Allow it to cool, then proceed.
Keyword stuffing, Thanksgiving