Oven-Baked Sage and Celery Bread Stuffing

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A classic Thanksgiving side with toasted bread cubes, sautéed celery and onions, and fragrant fresh sage baked to golden perfection. This American-inspired Thanksgiving recipe (vegetarian), ready in about 65 minutes, pairs day-old white bread cubes, unsalted butter, celery stalks, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Ingredients

• 8 cups day-old white bread cubes
• 6 tbsp unsalted butter
• 2 medium celery stalks, diced
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 tbsp fresh sage leaves, chopped
• 1 tbsp fresh thyme leaves
• 2 cups vegetable broth
• 2 large eggs
• 1 tsp salt
• 1/2 tsp black pepper

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat your oven to 350°F. Spread 8 cups of day-old white bread cubes evenly on a baking sheet and toast for 10 minutes until lightly golden and crisp. Remove and set aside.
2. Step 2: In a large skillet, melt 6 tablespoons of unsalted butter over medium heat. Add 2 diced celery stalks and 1 diced medium yellow onion, sauté for 6-7 minutes until softened and translucent. Stir in 3 minced garlic cloves and cook for 1 more minute until fragrant.
3. Step 3: Transfer the sautéed vegetables to a large mixing bowl. Add the toasted bread cubes, 2 tablespoons chopped fresh sage, 1 tablespoon fresh thyme leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.
4. Step 4: In a separate bowl, whisk together 2 large eggs and 2 cups vegetable broth. Pour this mixture over the bread and vegetables, gently tossing to moisten evenly but not soggy.
5. Step 5: Transfer the stuffing mixture to a buttered 9x13-inch baking dish. Cover loosely with foil and bake at 350°F for 30 minutes. Remove foil and bake an additional 15 minutes until the top is golden brown and slightly crisp.