Classic Bread and Sage Stuffing

This classic bread stuffing is delicious as-is, but it also makes a great canvas; experiment with sourdough or breads studded with dried fruit, or add crumbled bacon or toasted pecans.

  • By Julie van Rosendaal
  • November 1, 2013
  • Yield: 6 servings



In a large, heavy skillet, heat oil and butter over medium-high heat and sauté onions for 5 minutes, until soft. Add celery and cook for another 2–3 minutes.

Place bread in a large bowl, sprinkle with sage, salt and pepper, then toss. Add sautéed onions and celery, scraping out any butter from the pan, and pour over with chicken stock; toss to combine and moisten the bread.

Now it’s decision time. Either use stuffing to stuff your turkey, or, alternatively, add a little extra melted butter and pack into a ceramic or glass baking dish. Cover with foil and bake alongside turkey in oven for one hour; uncover and bake for an extra 10 minutes, until crisp and golden on top.

Take a Walk on the Wild Side
Yes, we know the experts tell us not to stuff a turkey. There are toxins (salmonella and e-coli) in the bird that evidently don’t get killed because the stuffing prevents the deepest part of the bird from cooking properly.

But (nervous Nellies plug your ears) let’s say tradition and flavour get the best of you and, like a Season 5 Walter White, you decide to throw caution to the wind and do it old school. Here’s a few tips to help you live dangerously, but hopefully, not too dangerously.

1. Pre-cook the stuffing’s ingredients just prior to cooking the bird.
2. Pack the turkey lightly and ensure the stuffing reaches a temperature of 165ºF.
3. Remove stuffing immediately after taking bird out of oven.
4. Remove all remnants of stuffing from the bird before refrigerating any leftovers.

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