📝 About This Recipe
This quintessential holiday side dish elevates the humble sage and onion pairing into a textural masterpiece of buttery, herb-infused sourdough. By slow-caramelizing the onions and using a blend of fresh and rubbed sage, we achieve a depth of flavor that evokes the warmth of a traditional harvest table. It strikes the perfect balance between a crisp, golden-brown crust and a moist, savory interior that absorbs the essence of your holiday roast.
🥗 Ingredients
The Bread Base
- 10-12 cups Sourdough or French Bread (cut into 1-inch cubes and dried overnight)
The Aromatics
- 3/4 cup Unsalted Butter (plus more for greasing the baking dish)
- 2 large Yellow Onions (finely diced)
- 3 pieces Celery Stalks (finely chopped, including leaves)
- 4 pieces Garlic Cloves (minced)
Herbs and Seasoning
- 1/4 cup Fresh Sage Leaves (finely chiffonade)
- 1 teaspoon Dried Rubbed Sage (for concentrated earthy depth)
- 1 tablespoon Fresh Thyme (leaves removed from stem)
- 1 teaspoon Fresh Rosemary (very finely minced)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
The Binding Liquid
- 2.5 to 3.5 cups Low-Sodium Chicken or Turkey Stock (warmed; amount depends on bread dryness)
- 2 pieces Large Eggs (beaten)
- 1/2 cup Fresh Parsley (chopped)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch baking dish with butter to ensure a crispy edge and easy serving.
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2
Place your dried bread cubes into a very large mixing bowl. If your bread isn't fully dry, toast the cubes in the oven for 10-15 minutes until they feel like croutons.
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3
In a large skillet or Dutch oven, melt the 3/4 cup of butter over medium heat until it begins to foam.
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4
Add the diced onions and celery to the butter. Sauté for 10-12 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent and starting to turn a pale golden color.
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5
Stir in the minced garlic, fresh sage, rubbed sage, thyme, and rosemary. Cook for another 2 minutes until the herbs are fragrant and the butter is infused with their oils.
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6
Season the vegetable mixture with salt and freshly cracked black pepper. Remove the skillet from the heat.
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7
Pour the buttery herb and vegetable mixture over the bread cubes in the large bowl. Toss gently with a large spoon or clean hands until the bread is evenly coated.
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8
In a separate small bowl, whisk together 2.5 cups of the warm stock and the two beaten eggs until well combined.
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9
Slowly drizzle the stock mixture over the bread cubes while tossing. Add the fresh parsley and continue to mix until the liquid is absorbed. If the bread still feels dry or brittle, add the remaining stock 1/2 cup at a time.
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10
Transfer the stuffing to the prepared baking dish. Do not pack it down tightly; keep it light and airy to allow for heat circulation.
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11
Cover the dish tightly with aluminum foil. Bake for 20 minutes to allow the center to set and the flavors to meld.
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12
Remove the foil and bake for an additional 25-30 minutes. The top should be golden brown and the edges should be delightfully crispy.
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13
Remove from the oven and let rest for 5-10 minutes before serving. This allows the moisture to redistribute for the perfect texture.
💡 Chef's Tips
Use high-quality sourdough bread for a complex tang that balances the rich butter. Don't skip the 'rubbed' sage; while fresh sage is aromatic, rubbed sage provides that nostalgic 'Thanksgiving' flavor profile. If you are making this ahead of time, stop before adding the liquid, then add the stock and eggs just before baking to prevent sogginess. For an extra-rich version, replace 1/2 cup of stock with heavy cream. Ensure your stock is warm when mixing; cold stock can cause the butter to clump and result in uneven distribution.
🍽️ Serving Suggestions
Serve alongside a herb-roasted turkey with a generous ladle of giblet gravy. Pairs beautifully with a crisp, dry Riesling or a lightly oaked Chardonnay. Serve with a side of tart cranberry orange relish to cut through the richness. Leftovers are incredible when pressed into a waffle iron and served with a fried egg the next morning. Accompany with roasted root vegetables like carrots and parsnips for a complete harvest feast.