Martha Stewart Bread Stuffing with Sage

Martha Stewart bread stuffing with sage is a classic baked side dish made with toasted white bread, celery, onion and dried sage, ready in 65 minutes. It's an easy Thanksgiving side dish for holiday dinners, Christmas tables or Sunday suppers, and it's make-ahead friendly too, so it fits busy hosts.

Toast the torn bread until it's completely dry before anything else happens, because dry bread soaks up the egg and broth without turning to paste. Skip it and the stuffing bakes up gummy and heavy instead of tender and scoopable.

Martha mixes eggs right into the broth, so the custard binds the bread while keeping every scoop moist. She also bakes it covered with buttered foil first, then uncovers it, which gives you a soft middle with a golden, craggy top.

Martha Stewart Bread Stuffing with Sage

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

290

kcal

Dried bread cubes soak up a savory egg and broth mixture flavored with sauteed celery, onion and sage. Baking it covered and then uncovered keeps the inside tender while the top turns golden and crisp.

Ingredients

• 2 loaves sliced white sandwich bread (1 pound each), torn into bite-size pieces
  

• 1/4 cup (½ stick) butter, plus more for baking dish and foil
  

• 4 celery stalks, diced medium
  

• 1 large onion, diced medium
  

• Coarse salt and ground pepper
  

• 2 teaspoons dried rubbed sage
  

• 1 teaspoon celery seed
  

• 3 eggs
  

• 3 1/2 cups (29 ounces) low-sodium chicken broth
  

Directions

• Preheat and prep: Preheat the oven to 350°F and butter a 13 x 9-inch baking dish. Then set it aside while you toast the bread.
• Toast the bread: Arrange 2 loaves sliced white sandwich bread, torn into bite-size pieces, in a single layer on two rimmed baking sheets. Bake about 14 minutes until dry but not browned, tossing the bread and rotating the sheets halfway through, then move it all to a large bowl.
• Cook the vegetables: Melt 1/4 cup butter in a large skillet over medium heat. Add the diced celery and onion with a pinch of coarse salt and pepper, then cook, stirring now and then, for about 8 minutes until softened.
• Add the seasonings: Stir in 2 teaspoons dried rubbed sage and 1 teaspoon celery seed. Cook 3 minutes more, then scrape everything into the bowl with the bread.
• Mix the custard: Whisk 3 eggs and 3 1/2 cups low-sodium chicken broth together in a separate bowl. Pour it over the bread mixture and toss gently so every piece is coated.
• Bake covered: Spoon the stuffing into the prepared baking dish without packing it down. Cover with buttered foil and bake for 20 minutes.
• Uncover and finish: Remove the foil and keep baking for about 25 more minutes. It's done when the top is golden brown.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Nordic Ware half sheet pan, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make bread stuffing with sage ahead of time?

Yes. Prepare it through mixing the bread with the vegetables, then cover and refrigerate for up to one day. Let it sit at room temperature for about 30 minutes before baking so it heats evenly.

How do I store and reheat leftover stuffing?

Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat in a 350°F oven, and drizzle on a little chicken broth if it looks dry.

Can I bake the stuffing inside the turkey?

It's safer to bake it in a separate dish. Stuffing inside the bird has to reach 165°F, which can take longer than the turkey itself, so a baking dish is the easy fix.

What can I add to make it heartier or richer?

Brown some sausage with the celery and onion for a heartier stuffing. For a richer, more bread-pudding feel, swap 1/2 cup of the broth for heavy cream.

What's the most common mistake with bread stuffing?

Packing it too tightly or mixing it in a bowl that's too small. Both lead to gummy stuffing, so use your biggest bowl and spoon it into the dish gently.