Oven-Baked Sage and Butter Bread Stuffing
A classic Thanksgiving stuffing combining fresh sage, celery, and onions with buttery toasted bread cubes, baked to golden perfection. This american-inspired thanksgiving ready in about 65 minutes pairs dry bread cubes, unsalted butter, diced 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.
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
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.
Frequently asked questions
How long does Oven-Baked Sage and Butter Bread Stuffing take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Oven-Baked Sage and Butter Bread Stuffing?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry bread cubes from drying out.
Can I substitute ingredients in Oven-Baked Sage and Butter Bread Stuffing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oven-Baked Sage and Butter Bread Stuffing for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Oven-Baked Sage and Butter Bread Stuffing?
American thanksgiving like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My grandmother's recipe was similar, but this one is even better. Made it for my kids and they devoured it.
- ★★★★★
This was the star of our Thanksgiving table! So flavorful and perfect texture.
- ★★★★☆
Slightly bland for my taste, but my family loved it. Next time I'll add more herbs.
