Simple Sage Stuffing/Dressing From Scratch

Simple Sage Stuffing from Scratch

A simple Thanksgiving stuffing/dressing recipe that you can easily make from scratch!

Course Side Dish
Cuisine American
Keyword Savory, Stuffing, Thanksgiving
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Author Erica Kastner


  • 1 loaf bread whole wheat, white, or whatever you please torn into bite-sized pieces to make about 8 cups
  • 2 tablespoons butter plus more for baking dish and foil
  • 2 celery stalks diced
  • 1/2 large onion diced
  • Coarse salt and ground pepper
  • 1-2 teaspoons dried rubbed sage depending on how “sagey” you like your dressing
  • 1/2 teaspoon celery seed
  • 1 eggs
  • 1 3/4 cups low-sodium chicken broth


  1. 1) Preheat your oven to 350° F (175° C). Place the bread crumbs on two rimmed baking sheets and bake in preheated oven until nice and dry, about 14 minutes, stirring & rotating the pans halfway through baking. Set aside to cool (these can be made ahead of time and stored in an air-tight container for up to 1 week).
  2. 2) In a medium skillet set over medium heat, melt the butter. Add the onion and celery, season with salt + pepper to taste, and cook until nice and tender, about 8 minutes. Add the sage and celery seeds and cook for an additional 3 minutes.
  3. 3) Place the bread crumbs in a bowl and add the sauted vegetables. In a separate bowl, mix together the chicken broth and egg. Add to the bread crumbs and toss together until evenly moistened. If you’re using homemade or low-sodium chicken broth, you may want to add a bit more salt at this point.
  4. 4) Place the stuffing in a buttered 13×9-inch pan or a 10-inch cast iron skillet and bake at 350 until warmed and the bread has soaked up the broth, about 25-35 minutes. You can also store the un-baked dressing in the refrigerator until ready to heat.

Recipe Notes

adapted from Martha Stewart