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+ servings

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 1 vote
Course Side
Cuisine American
Servings 6 -8


  • 8 cups cubed toasted bread white or wheat or mix of both, cubes are cut small (store-bought unseasoned cubed stuffing can be substituted)
  • sticks unsalted butter
  • 2 cups diced onion
  • 1 cup diced celery
  • 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


  • 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.
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