Oven-Baked Stuffing With Fresh Sage Recipe
This homemade stuffing is cooked in the oven, not inside the bird, so it gets nice and crispy. The fresh sage gives the dish a yummy, autumnal flavor.
- Serves: 8 persons
- 8slices bread, cut into half-inch dice (about 4 cups or 230 grams)
- ½cup chopped onion
- ½cup chopped celery
- 4ounces (1/2 cup) unsalted butter
- 2tablespoons chopped parsley
- 1tablespoon chopped sage, thyme and/or marjoram
- 1cup chicken stock , or turkey stock
- 1egg, beaten
- 1cup walnuts, hazelnuts, or slivered almonds, chopped, optional
- Raisins, or diced apples, optional
Step 1Gather the ingredients. Preheat oven to 400 F.
Step 2Spread the diced bread on a baking sheet and bake for 10 minutes or until lightly golden. Give the pan a shake midway through so the cubes brown evenly. Remove pan and let the bread cool.
Step 3Melt the butter in a heavy-bottomed saucepan over medium heat. Sauté the onion and celery until the onion is slightly translucent. Remove from heat and let cool.
Step 4Transfer the toasted bread, chopped herbs and the cooked celery and onions to a large bowl. Add any nuts or fruit at this stage, too. Give it all a toss to combine. Now, drizzle a bit of the stock over the bread cubes and gently mix. Repeat until all the bread is moistened but not soggy. Now add the egg and toss until all the ingredients are coated.
Step 5Butter a baking dish, transfer the dressing to the dish and bake for 25 to 30 minutes or until the top is crispy. Serve hot and enjoy!