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Sage and Celery Stuffing

This is the one I get asked about all the time. An herbaceous, earthy addition to any holiday meal.
Prep Time1 hr 40 mins
Cook Time1 hr
Total Time2 hrs 40 mins
Course: Side Dish
Cuisine: Holiday
Servings: 8 -12
Author: Scott Duncan, ©2017


  • 2 loaves of hearty bread approx.. 1 lb. each, cut into 1” cubes
  • 2 sticks 1 C + 2T unsalted butter, divided
  • 2 bay leaves
  • 2 large onions cut into ½” dice
  • 1 head of celery cut into ½” dice
  • ¼ C chiffonade of fresh sage
  • 2 t kosher salt
  • 1 t ground black pepper
  • 4 C chicken stock
  • 3 eggs lightly beaten


  • Preheat oven to 250° F.
  • Place bread cubes on two baking sheets in a single layer.
  • Bake for 1 hour or until bread is dried out but not browned.
  • Set aside.
  • In a large skillet over medium heat, add 1 C unsalted butter, bay leaves, onions, celery, sage, salt, and pepper.
  • Sauté until vegetables are translucent, approximately 10-12 minutes.
  • Set aside to cool for 5 minutes.
  • Preheat oven to 400° F.
  • In a very large mixing bowl, combine dried bread cubes, sautéed vegetable mixture, and chicken stock.
  • Mix to combine.
  • Let sit for 10 minutes and mix again.
  • Let sit a second time if necessary until almost all of the chicken stock is absorbed.
  • Add lightly beaten eggs and mix until thoroughly combined.
  • Prepare a 13x9 inch baking pan with the remaining 2T of butter.
  • Pour stuffing mixture into prepared baking pan.
  • Place baking pan on a sheet tray and bake for approximately 1 hour, until stuffing is golden brown and firm to the touch.
  • Let stand for 10 minutes before eating.


You can make this the night before, store it in the fridge, and then bake it off while the roasted turkey rests.
I also lay the cut bread cubes on a sheet tray overnight to dry out instead of drying them in a low oven.