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My Mother’s Sage Stuffing
Chef Ouita Michel
Holly Hill, Midway, Kentucky

We couldn’t be more tickled to speak to the woman behind some of Kentucky’s finest dining, Chef Ouita Michel. Of her mother’s sage stuffing, she tells us, “I make this recipe every year for our Thanksgiving table. My daughter, Willa, will not let me try another recipe — it’s her favorite. She’s learning to make it, too! I was taught this recipe by my mother, Pam Papka Sexton. I watched and listened while Mom used a little of this, a little of that. I cannot find the written recipe, either in my grandmother’s recipe box or my files, so our development chef Sara Gibbs helped me get it on paper.”

sage stuffing ouita michelPin
My Mother’s Sage Stuffing | Imag: Sara Gibbs
6 Thanksgiving Recipes From Top Southern Chefs - Sara GibbsPin

My Mother's Sage Stuffing

Ouita Michel
This classic stuffing recipe is a family favorite. Its rich, savory flavor holds its own at the Thanksgiving table.
5 from 3 votes
Print Recipe Pin Recipe
Course Side
Cuisine American
Servings 8 servings
Calories 685 kcal

Ingredients
  

  • 8 cups cubed toasted bread white or wheat or mix of both, cubes are cut small (store-bought unseasoned cubed stuffing can be substituted)
  • 1½ sticks unsalted butter
  • 2 cups diced onion
  • 1 cup diced celery
  • 1½ cups peeled diced Granny Smith apple (1 large apple)
  • 1 cup chopped fresh parsley
  • 2 tbsp. rubbed sage or ¼ cup fresh chopped sage
  • 2 to 2½ cups homemade chicken stock or low-sodium canned chicken broth
  • 1 tsp. kosher salt to taste
  • ½ tsp. freshly ground pepper

Instructions
 

  • Preheat oven to 350 degrees F. Butter a large casserole dish. Set aside.
  • Place toasted bread into a large bowl. Add apple, parsley and sage. Set aside.
  • Melt butter in a large skillet, add onion and celery and sauté over medium heat until translucent, with no color. Add to the bread mix and combine well. Add the chicken broth, ½ cup at a time, until the stuffing is moist but not soggy. Mound in the prepared casserole dish.
  • Bake stuffing in a casserole dish 30-45 minutes, until bubbling and crusty brown on top.

Nutrition

Calories: 685kcalCarbohydrates: 120gProtein: 27gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 2mgSodium: 1711mgPotassium: 575mgFiber: 11gSugar: 17gVitamin A: 755IUVitamin C: 18mgCalcium: 349mgIron: 10mg
Keyword My Mother's, Sage, stuffing
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Zoe Yarborough
About the Author
Zoe Yarborough

Zoe is a StyleBlueprint staff writer, Charlotte native, Washington & Lee graduate, and Nashville transplant of eleven years. She teaches Pilates, helps manage recording artists, and likes to "research" Germantown's food scene.