Celery & Sage Stuffing

I grew up on StoveTop Stuffing as the staple for Thanksgiving. So when we were living in a place where we couldn’t get StoveTop I had to learn how to make stuffing from scratch. I am so glad I learned! Here is an easy recipe for stuffing (that I don’t actually stuff inside the bird). You can do a lot of the prep work for this the day before and just save the baking for Thanksgiving Day.


  • 1 loaf of white bread. This can be regular sandwich bread or another favorite white bread. I prefer a thick-cut slice (think Texas toast).
  • 1 small onion, diced (I don’t like large onion chunks so I dice this pretty small. If you like onion pieces, go with larger slices.)
  • 4-6 celery stalks, diced
  • 1/2 c. (1 stick) of unsalted butter 
  • 3-6 c. chicken stock
  • Sage, parsley, garlic, onion, salt to taste


  • Let the bread dry 1-2 hours in open air. Depending on how humid your environment is the bread will dry differently, which is why you need a wide range of chicken stock. Cube bread.
  • In a skillet melt butter
  • Sauté onions & celery until translucent
  • Add seasonings
  • Stir in bread cubes until well mixed with veggies & seasonings
  • Add chicken stock 1 cup at a time until all the bread is moistened. Stir to distribute stock. Stop adding stock when all bread is moist (almost soggy wet)
  • Place in an oven safe dish and cover with foil
  • Refrigerate 2 hours to over night
  • Bake uncovered at 350°F for 30-45 minutes until browned and crispy on top. Cover with foil if it seems to brown too quickly

One thought on “Celery & Sage Stuffing

  1. Pingback: Saturday Project: Thanksgiving | The Organized Wife

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