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2000s Recipes + Menus

Sage Stuffing

Serves6
  • Active time:20 min
  • Start to finish:1 hr
November 2008
You can’t go wrong with a traditional bread stuffing, especially when it’s enlivened with fresh sage and celery leaves. Broad chunks of baguette, golden and crisp on top, soak up turkey stock and buttery juices from the sautéed onions and celery.
  • 1 medium onion, coarsely chopped
  • 2 celery ribs, coarsely chopped
  • 7 tablespoons unsalted butter, divided
  • 1 good-quality baguette (1/2 lb), cut into 1-inch cubes (8 cups)
  • 1/3 cup chopped celery leaves
  • 1 1/2 tablespoons chopped sage
  • 1 cup turkey stock or reduced-sodium chicken broth
  • 1 large egg
  • Preheat oven to 400°F with rack in lower third. Butter a 1 1/2-quart shallow baking dish or gratin dish.
  • Cook onion and celery in 6 tablespoons butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a large heavy skillet over medium heat, stirring occasionally, until softened, 8 to 10 minutes. Transfer to a bowl and toss with bread cubes, celery leaves, and sage, then cool 5 minutes. Whisk together stock and egg (if stock is hot, gradually whisk into egg), then toss with bread mixture until absorbed. Transfer to baking dish and dot top with remaining tablespoon butter.
  • Bake, covered with foil, 30 minutes, then uncover and bake until top is golden, about 10 minutes more.
Cooks’ notes:
  • Stuffing can be assembled (but not baked) 1 day ahead and chilled (covered once cool). Bring to room temperature before baking.
  • We've also got a web-exclusive recipe using the leftover celery.
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