Classic Sage Dressing

Every­one needs a clas­sic dress­ing for hol­i­day meals. Either to use as is, or tweak with some extra ingre­di­ents to make it extra spe­cial.  This recipe can be adapted to meet your taste for moist­ness as well. Just find your per­fect level of chicken broth to use. There are sev­eral vari­a­tions at the end of the post to try as well.                                         Thank you, Nisha, for the request!

Clas­sic Sage Dressing

Serv­ing Size: serves 8–10


  • 18 cups of cubed bread—-use a more dense type of bread (not white sand­wich bread) and cut into 1 inch cubes. I used din­ner rolls. Spread the bread cubes in a sin­gle layer on sheet pans and let dry out for a day or two. stir and toss around a cou­ple of times dur­ing dry­ing time. The bread shouldn’t be as dry as crou­tons, but the outer layer should be good and dry
  • 3/4 cup unsalted butter
  • 1 1/2 cups chopped celery
  • 2 1/2 cups chopped onion
  • 3 cloves garlic
  • 1 tea­spoon poul­try seasoning
  • 3–4 cups chicken broth–depending on the bread that you use, and how moist you like your dressing
  • 2 large eggs, beaten
  • 2 tea­spoons kosher salt (use 1/2 this amount if using table salt)
  • 1 1/2 tea­spoons black pepper
  • 2 table­spoons chopped fresh sage
  • 1/2 tea­spoon chopped fresh thyme
  • 1/4 cup chopped fresh parsley


  1. Pre­heat oven to 350 degrees F.
  2. Place the bread cubes in a large bowl. Set aside.
  3. But­ter a 9X13 inch bak­ing dish.
  4. In a medium, heavy saucepan, melt the but­ter. Add the onions and cel­ery and sauté on medium heat for 5–6 min­utes. Set aside for 5 min­utes to cool.
  5. Pour butter/onion/garlic/celery mix­ture over bread cubes. Pour beaten eggs over as well. Add the fresh herbs, poul­try sea­son­ing, and salt and pepper.
  6. Stir until combined.
  7. Add chicken broth, start­ing with 3 cups. The final amount will depend on the type of bread you used, and how moist you like your dress­ing. I ended up using 3 1/2 cups, and got a dress­ing that was crispy on the out­side, and moist under­neath, which is what we like in my family.
  8. Pour the dress­ing into the but­tered bak­ing dish and spread evenly with­out mash­ing and com­pact­ing the dress­ing down too much. This will cre­ate a tex­ture on the top that will brown to a nice crisp in the oven.
  9. Cover with foil and bake at 350 degrees F. for 40 min­utes, then uncover and bake another 15–20 minutes.

Classic Sage Dressing


**Add 1 pound quar­ter cri­m­ini mush­rooms to the butter/onion sauté, and one pound browned sausage to the bread mixture**


**Add 1 1/2 cups diced Fuji apple, and 1 pound browned sausage to the bread cubes as you mix in the but­ter onion combination.**


**Cook 1 cup wild rice with 2 cups chicken broth until ten­der. Add 1 pound quar­tered mush­rooms to the butter/vegetable sauté.**


**Add 3/4 cup diced, dried apri­cots, 3/4 cup dried cran­ber­ries, and 1 cup toasted, sliced almonds to bread cubes as you add the butter/vegetable mixture.**

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One Comment

  1. Very excited to try this! Thanks for post­ing some­thing new :)


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