This sage stuffing goes great with my Sour Cream Chive Mashed Potatoes, Roasted Turkey with Smoked Paprika, Broccoli Cheese Casserole and Sesame Dinner Rolls for a delicious Thanksgiving meal!
★ Why You'll Love this Recipe ★
This stuffing recipe is our family's go-to for Thanksgiving dinner. It's been passed down a couple generations from Aaron's grandma who worked in a kitchen with nuns where she learned a few tricks, one of which is to add baking powder to stuffing to get it light and fluffy instead of dense and sticky.
The Secret to Fluffy Stuffing
This little secret ingredient layers in with the veggies, herbs, and broth so you don't notice it's there until you see all these individual cubes of flavorful stuffing pile onto your plate instead of a big sticky lump of stuffing. It's glorious! And a simple way to fluff your stuffing.
This recipe also incorporates an egg which helps bind the stuffing ingredients together into a casserole-like texture. So it's the perfect balance of fluff and moisture.
★ Ingredients You'll Need ★
This is a simple stuffing recipe that features butter and sage. Here's a look at everything you'll need to make this side dish.
- Butter. This adds moisture and richness of flavor.
- Celery and onion add aroma and flavor.
- Stuffing cubes. Choose your favorite variety. If you like very herbaceous stuffing, choose cubes that are seasoned. If not, choose plain cubes. I like Pepperidge Farms stuffing cubes due to the small size of each piece and consistency of each shape. They cook quickly and evenly.
- Baking powder. This is key to achieving a fluffy texture after baking.
- Chicken broth. You can use vegetable broth should you want to make this vegetarian.
- Egg. This is a binder so the stuffing isn't too loose.
- Dried sage. This adds such a nice aroma and flavor. It's the perfect fall touch and goes so well with the butter.
- Fresh sage. This is optional but adds a nice finishing touch as a garnish.
★ How to Make this Recipe ★
This stuffing is very quick and easy to prep. Here's a look at the steps.
- Cook the veggies in a large skillet.
- Add baking powder, egg, and broth.
- Toss to combine.
- Transfer to a greased casserole dish.
- Cover and bake.
- Garnish if desired then serve.
Simple as that.
★ Tips & FAQs ★
Yes. A dutch oven is a great way to cut down on dishes. You can sauté and bake all in the same pot. Choose a large dutch oven and if you use the lid instead of foil, leave a slight crack to vent the stuffing as it bakes. Too much moisture and the stuffing can become soggy.
Absolutely. If you have a big crowd to feed or have a large family, you can double or triple this recipe. Just be sure you adjust the size of your casserole dish or you have more than one dish. Use the sliding scale in the recipe card to adjust the quantities according to number of servings. It is important to note that bake time can vary depending on the size of your casserole dish and material. You may need to add or reduce bake time according to how thick of a layer of stuffing you have in your dish.
The best way to check if stuffing is done it to push a fork into the middle of the stuffing and feel how hot the fork is. If it's hot, it's ready. If it's lukewarm or cold, it needs longer.
Leftover stuffing can last for 4 days or more. Here's how to store it:
Let stuffing cool to room temperature and don’t leave it out for more than two hours to avoid bacterial growth.
Place the stuffing in an airtight container or wrap it tightly with plastic wrap or aluminum foil.
Refrigerate: Store the leftover stuffing in the refrigerator. It will stay fresh for up to 3–4 days.
Freeze (if needed): If you want to keep stuffing leftovers longer than 3 days, you can freeze it. Use a freezer-safe container or freezer bags, and label the date. Stuffing can last in the freezer for about 1–3 months.
To reheat, let it thaw and then heat in the microwave, on your stovetop in a skillet, or in the oven (covered) until it's warmed through.
★ More Thanksgiving Recipes ★
Need fresh Thanksgiving dinner ideas?
Browse all my easy Thanksgiving recipes to plan your Thanksgiving dinner menu.
This fluffy sage stuffing was featured on South Your Mouth!
Fluffy Sage Stuffing
Equipment
Ingredients
- ¼ cup butter plus 1 tablespoon for greasing pan
- 2 stalks celery diced
- 1 large white onion diced
- 14 oz stuffing cubes
- 1 tablespoon baking powder
- 2 ½ cups chicken broth
- 1 egg
- 1 tablespoon dried sage
Optional Garnish
- 4-5 fresh sage leaves
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Instructions
- Preheat oven to 350°F.
- Sauté veggies. Add butter to a large skillet over medium heat. Sauté celery and onion until softened, about 5 minutes, stirring as needed to cook evenly.
- Add stuffing to pan. Grease a 9x12 casserole dish with butter.Add stuffing cubes to pan. Sprinkle evenly with baking powder.
- Add veggies, broth, and egg. Add cooked onions and celery to stuffing cubes, then pour in broth. Finally, crack the egg into the casserole dish. Toss to completely coat and saturate stuffing cubes.
- Add sage. Sprinkle stuffing evenly with dried sage.
- Bake. Cover loosely with foil and bake at 350ºF for 30 minutes or until stuffing is hot in the center.
Notes
- I like Pepperidge Farms stuffing cubes or bakery fresh cubes.
- If you enjoy a lot of flavor and aroma, choose stuffing cubes with seasonings added or for a more simple flavor, opt for plain stuffing cubes.
- For added flavor or to make this more of a stand-alone casserole, try adding in cooked sausage and/or the package of giblets, cooked, from your Thanksgiving turkey.
- To keep warm, cover tightly with foil and store in the oven at 170ºF.
- Use the slider to adjust # of servings to accommodate the # of people in your Thanksgiving party.
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