Name: Sage and Onion Thanksgiving Stuffing
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 1 pound day-old bread (French, sourdough, or white), cut into 1-inch cubes; 6 tablespoons unsalted butter; 2 large onions, diced; 3 celery stalks, diced; 3 cloves garlic, minced; 2 tablespoons fresh sage, chopped (or 2 teaspoons dried); 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried); 2½ cups chicken or vegetable broth; 2 large eggs, beaten; 1 teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon nutmeg (optional)

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There’s a reason stuffing shows up on every Thanksgiving table, and it’s not just tradition.

This dish transforms simple bread into something that soaks up all the flavors of the holiday—herbs, butter, and that perfect savory-sweet balance that makes you go back for seconds.

This sage and onion stuffing keeps things classic. No fancy add-ins, no complicated techniques. Just the kind of stuffing that tastes like home, with golden-brown edges and a soft, flavorful center that pairs perfectly with turkey and gravy.

The secret is in the ratio of bread to liquid and giving your onions enough time to caramelize properly. Once you nail that, you’ve got a side dish that’ll have everyone asking for the recipe.

Why You’ll Love This Recipe

This stuffing comes together easily with ingredients you probably already have in your kitchen. The prep work is straightforward, and most of it can be done ahead of time if you’re juggling multiple dishes on Thanksgiving day.

The combination of sage and onion is timeless for a reason.

Fresh sage brings an earthy, slightly peppery flavor that screams fall, while the onions add sweetness and depth as they cook down.

You can bake this inside the bird or in a casserole dish—both methods work beautifully. The casserole version gives you more of those crispy edges that everyone fights over.

Ingredients

1 pound day-old bread (French, sourdough, or white), cut into 1-inch cubes
6 tablespoons unsalted butter
2 large onions, diced
3 celery stalks, diced
3 cloves garlic, minced
2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
2½ cups chicken or vegetable broth
2 large eggs, beaten
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon nutmeg (optional)

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Instructions

Preheat your oven to 350°F. Spread the bread cubes on a baking sheet and toast them for about 10 minutes until they’re lightly golden and dried out. Transfer to a large mixing bowl.

Melt the butter in a large skillet over medium heat. Add the onions and celery, cooking for about 8-10 minutes until they’re soft and starting to turn golden.

Add the garlic, sage, and thyme to the skillet. Cook for another 1-2 minutes until fragrant, then pour the entire mixture over the bread cubes.

In a separate bowl, whisk together the broth and beaten eggs. Pour this over the bread mixture and add the salt, pepper, and nutmeg if using.

Gently toss everything together until the bread is evenly coated and moistened. The mixture should be moist but not soggy—add a splash more broth if it seems too dry.

Butter a 9×13-inch baking dish and transfer the stuffing into it. Cover with foil and bake for 30 minutes.

Remove the foil and bake for another 15-20 minutes until the top is golden brown and crispy. Let it rest for 5 minutes before serving.

If you prefer to stuff your turkey, loosely pack the mixture into the cavity and roast according to your turkey’s cooking time. Make sure the stuffing reaches an internal temperature of 165°F for food safety.