Oven-Baked Sage and Butter Bread Stuffing

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A classic Thanksgiving stuffing combining fresh sage, celery, and onions with buttery toasted bread cubes, baked to golden perfection. This American-inspired Thanksgiving recipe, ready in about 65 minutes, pairs dry bread cubes, unsalted butter, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 8 American cuisine 280 cal/serving

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Ingredients

13 cups dry bread cubes
1 cup unsalted butter
2 cups diced yellow onion
3 cups diced celery stalks
2 tablespoons minced fresh sage leaves
2 tablespoons minced fresh parsley leaves
2 to 2.5 cups chicken broth
1 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Step 1: Preheat the oven to 350°F. In a large skillet over medium heat, melt 1 cup unsalted butter. Add 2 cups diced yellow onion and 3 cups diced celery, cooking for 8 minutes until softened and fragrant.
Step 2: Stir in 2 tablespoons minced fresh sage and 2 tablespoons minced fresh parsley, cooking for an additional 2 minutes until herbs release their aroma.
Step 3: In a large mixing bowl, combine 13 cups dry bread cubes with the sautéed vegetables and herbs. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
Step 4: Gradually add 2 to 2.5 cups chicken broth, stirring gently until the bread cubes are moist but not soggy.
Step 5: Transfer the mixture to a greased 9x13-inch baking dish and cover tightly with foil. Bake for 30 minutes, then remove foil and bake for another 15 minutes until the top is golden and crisp.