Grandma’s Sage and Onion Stuffing is an easy turkey stuffing recipe that is always on our holiday menu. It is nostalgia in a bowl, a warm hug and the perfect side dish for your Thanksgiving feast.
Grandma’s Sage and Onion Stuffing is a true classic. The recipe that your children and grandchildren will always want you to make and will remember you for. What more can you ask from a recipe? Find more thanksgiving favorites here.
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What We Love About This Sage and Onion Stuffing Recipes
What makes this recipe great? Scientists say that food memories are so vivid because we can associate them with events, smells and tastes. This is one of those recipes that will always be remembered. You can smell it now!
- 15 Minutes: It is quick and can be made ahead of time.
- Easy Ingredients: All classic, easy ingredients.
- Family Friendly: It is the perfect Thanksgiving roast dinner side dish.
- Adaptable: Can make it gluten free.
- Makes Great Leftovers: You will want extra. It is a great leftover for dinner the next day or you can use it to make a whole other meal.
Ingredient Notes for Onion Stuffing Recipe
- Bread: Three loaves of sandwich bread slices to make the bread crumbs.
- Butter: Salted butter or unsalted butter.
- Onions: 4 diced onions.
- Celery: 1 head, chop into pieces.
- Sage: Dried sage. Sage is perfect for stuffing. Fresh sage can also be great.
- Poultry Seasoning: divided. This accentuates all the flavors of the turkey. Thyme, parsley and other herbs.
- Turkey Broth: Turkey broth or you can use a chicken broth or stock. This is a great way to add moisture.
- Salt and Black Pepper to taste.
Equipment Needed for Easy Stuffing Recipe
How to Make Grandma’s Sage and Onion Stuffing
These are the basic steps for making roast chicken stuffing recipe. Please refer to the recipe card below for more detailed instructions.
STEP 1: CUT
First, cut bread into a large bowl into one inch cubes and allow to sit out and dry, preferably overnight. Second, melt butter in a large skillet, then add onions, celery, sage and 2 teaspoons of poultry seasoning. Saute until vegetables are translucent and tender.
STEP 2: MIX
Then add dried breadcrumbs to a large mixing bowl with onion mixture, stir to combine.Next add broth, remaining poultry seasoning and salt and pepper; stir to combine.
STEP 3: BAKE
Finally, place stuffing in a greased 13×9 baking dish and bake at 350 degrees for 30 minutes.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
Yes, you can make ahead of time, up to three days.
STORE THIS RECIPE
Store in an airtight container in the refrigerator. The stuffing will last about 4 days in the fridge.
FREEZE THIS RECIPE
Indeed, you can freeze in an airtight container for up to three months.
HOW TO REHEAT THIS RECIPE
Cover your pan with aluminum foil and place in the oven at low heat. Add more moisture with a little more broth.
Frequently Asked Questions about Grandma’s Sage and Onion Stuffing
You can make this recipe gluten-free by using a gluten-free bread and other gluten free ingredients. Make sure that the broth is gluten free too.
Yes, you can make this recipe vegan by using a vegetable broth, some olive oil and fresh herbs.
Sure for a small gathering make less or for a larger party you can increase the amount and make batches, place in two baking dishes.
Of course, but the stuffing must reach an internal temperature of 165 degrees for safety and do not pack to densely. find out more in this article.
Expert Tips for Making This Christmas Recipe
- Apple: For a sweet surprise, add some apple or carrots.
- Short cut tip: Forgot to leave out the bread, no worries just toast in a 300 degree oven for 20 minutes.
- Variation tip: Giblets, a large egg, pork sausage meat, cloves of garlic, chestnuts or oysters can be added for flavor.
- Dietary consideration tip: Gluten Free bread can be used in this recipe.
- Mix: Change up or mix the type of bread. A mix of white, sourdough and cornbread are wonderful and make a good stuffing.
- Food Processor: It is a great way to cut the onions fast.
What to Serve with Grandma’s Sage and Onion Stuffing
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Grandma’s Sage and Onion Stuffing
- 3 loaves sandwich bread
- 12 tablespoons butter
- 4 onions, diced
- 1 head of celery, diced
- 2 tablespoons dried sage
- 4 teaspoons poultry seasoning, divided
- 1/2 cup turkey broth, or chicken broth
- Salt and pepper to taste
- Cut bread into one inch cubes and allow to sit out and dry, preferably over night. Or you could toast them in a 300 degree oven for 20 minutes.
- Melt butter in a large skillet.
- Add onions, celery sage and 2 teaspoons of poultry seasoning.
- Saute until vegetables are translucent and tender.
- Add dried bread to a large mixing bowl. Add onion mixture to bread cubes and stir to combine.
- Add broth, remaining poultry seasoning and salt and pepper; stir to combine.
- Place stuffing in a greased 13×9 baking dish and bake at 350 degrees for 30 minutes.
- Stuffing can also be placed inside the turkey cavity and roasted with your turkey.
- Apple: For a sweet surprise. add some apple.
- Short cut tip: Forgot to leave out the bread then, toast them in a 300 degree oven for 20 minutes.
- Variation tip: Giblets,sausage or oysters can be added for flavor.
- Dietary consideration tip: Gluten Free bread can be used in this recipe.
- Mix: Change up or mix the type of bread. A mix of white, sourdough and cornbread are wonderful.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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23 thoughts on “Grandma’s Sage and Onion Stuffing”
Is three loaves of bread too much? I’ve cubed 2 loaves and it seems like a ton 😳 just curious 😊
This is the exact recipe I use every single year.
Cook covered or uncovered?
I love a simple bread stuffing, nothing fancy in it, simply the best! Thanks.
I’ve never had home made stuffing before, but if I had to choose a recipe I’d try yours. All that butter!!!
What temp are you suppose to bake at?
This is exactly how my grandmother and her sister made our family stuffing, so good!
Am trying this recipe for Thanksgiving, stuffed the turkey and cooked the night before. Will post the results.
Trying this recipe for Thanksgiving, stuffed the turkey and cooked the night before.
Will follow up with results.
I have been trying to recreate my grandmother’s stuffing for ages! This is soooo close, I think it must be the extra sage that you added to your recipe.
I hope you enjoy it as much as we do! 🙂
My mom used to always make the stuffing from scratch and now that she’s gone, I have NO idea how to do it and usually resort to *gasp* boxed stuffing. Thanks for posting this. I can’t wait to make it!
This is a very easy recipe 🙂
This is exactly what Thanksgiving stuffing should be – simple, classic, natural ingredients.
I love that this delicious holiday stuffing was passed down through the generations in your family. Recipes like this are some of the very best gifts we could ever have. I made your grandma’s savory stuffing last night and it was a real winner! It had the perfect texture and flavors. Yum!
Great stuffing – I’m so glad that you posted it as I was looking for something easy to make and this was perfect. Quick and I had all of the ingredients to hand.
This is delicious and savory and will definitely be on our Thanksgiving menu!
after stuffing is made and you put it in the oven for 30 minutes what temp should the oven be at?
has anyone checked this?
I put an egg in my stuffing. other than that it seems to be a lot like mine.
I’ve heard of that…I’ll have to try it and see how it’s different. THanks!