Classic Sage Stuffing
Ingredients
- 1/2 cup butter ⓘ
- 1 cup celery, chopped ⓘ
- 3/4 cup onion, minced ⓘ
- 1/4 cup fresh parsley ⓘ
- 12 cups dry day-old bread, cubed (about 2 pounds of bread) ⓘ
- 1 teaspoon salt ⓘ
- 1 1/2 teaspoons dried sage, crumbled ⓘ
- 1 teaspoon poultry seasoning ⓘ
- 1/2 teaspoon ground black pepper ⓘ
- water or chicken broth, if needed ⓘ
Instructions
- Melt the butter in a large pot. Add the celery and onions, saute until they are almost tender.
- Add parsley, bread cubes, salt, sage, poultry seasoning and black pepper. Saute for 5 minutes, stirring regularly to ensure even cooking.
- Moisten with a little water or broth if you think the bread mixture is too dry.
- Stuff the thawed bird and roast it immediately - you don't want the stuffing to sit in a raw bird.
- Stuffing is done when it reaches 165 degrees.
Nutrition & Diet Analysis (per serving)
712
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).