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Classic Sage Dressing Recipe

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4.9 from 51 reviews

A classic sage dressing recipe featuring rustic white bread toasted to perfection, sautéed onions, celery, garlic, and fresh herbs, combined with broth and eggs for a moist, flavorful side dish ideal for holiday meals or comforting dinners.

Ingredients

Units Scale

Bread

  • 1 (16- to 18-ounce) loaf rustic white bread, cut into 1-inch cubes (about 10 cups)

Vegetables and Herbs

  • 1 pound yellow onions, diced
  • 4 large stalks celery, diced
  • 4 cloves garlic, minced
  • 1/4 cup finely chopped fresh sage leaves
  • Leaves from 4 fresh thyme sprigs

Dairy and Binding

  • 4 tablespoons unsalted butter, plus an additional 2 tablespoons melted
  • 2 large eggs

Liquids and Seasoning

  • 2 cups low-sodium turkey, chicken, or vegetable broth
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper, to taste

Instructions

  1. Toast Bread Cubes: Arrange a rack in the middle of the oven and preheat to 225°F. Spread 10 cups of bread cubes on a large rimmed baking sheet and bake until they are quite crisp, stirring every 30 minutes, about 90 minutes total. This step ensures your bread is perfectly dried out for the dressing.
  2. Sauté Vegetables and Herbs: Lightly grease a 9×13-inch or 3-quart baking dish and set aside. Melt 4 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the diced onions, celery, and minced garlic, cooking while stirring frequently until the vegetables are very soft, approximately 10 minutes. Stir in the finely chopped sage leaves and thyme sprigs, cooking for 2 more minutes before removing from heat.
  3. Mix Wet Ingredients: In a medium bowl, whisk together 2 cups of low-sodium broth, 2 large eggs, 1/2 teaspoon kosher salt, and a generous amount of freshly ground black pepper. Set this mixture aside as it will moisten the dressing.
  4. Combine Bread and Vegetables: Transfer the toasted bread cubes and sautéed vegetable-herb mixture into a large bowl and fold gently to combine evenly.
  5. Add Egg Mixture and Butter: Drizzle the egg and broth mixture into the bowl with the bread and vegetables, folding until everything is evenly moistened. Transfer this mixture to the prepared baking dish, spreading it into an even layer. Drizzle the remaining 2 tablespoons of melted butter over the top. Cover tightly with aluminum foil. At this point, you may refrigerate the dressing overnight or for up to 24 hours.
  6. Bake the Dressing: When ready to serve, preheat the oven to 375°F with a rack in the middle. Bake the covered dressing for 25 minutes. Then remove the foil and continue baking uncovered until the top is lightly browned, about 15 minutes more. If baking directly from the refrigerator, add an extra 10 minutes to the bake time.
  7. Rest before Serving: Let the dressing stand for 10 minutes after baking to set properly and enhance flavors before serving.

Notes

  • You can use low-sodium chicken, turkey, or vegetable broth depending on your preference or dietary needs.
  • For best texture, make sure the bread cubes are thoroughly toasted and crisp before mixing.
  • The dressing can be prepared a day ahead and kept refrigerated, making it convenient for holiday meal prep.
  • Use fresh herbs for optimal flavor; dried herbs can be substituted but reduce quantity as they are more concentrated.
  • If you prefer a gluten-free option, substitute the rustic white bread with gluten-free bread cubes.

Find it online: https://cookedbyclara.com/classic-sage-dressing-recipe/