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Sage & Celery Bread Stuffing

Vegetarian
Diet labels & ingredient swaps

Labels describe the listed ingredients; check packaged ingredients, optional extras and cross-contact for your needs. Gluten-free is not an allergen-safety guarantee. Vegetarian cheese should use vegetarian rennet.

HCP browsing criteria, per original-size serving: high-protein ≥25 g protein and ≥20% of calories from protein; low-carb ≤15 g total carbs; keto-friendly ≤10 g total carbs with ingredient review; low-fat ≤3 g fat and ≤30% of calories from fat. These use estimated nutrition for the version described on the recipe, excluding specified extras. Mediterranean-inspired describes ingredients, not a prescribed diet. Unreviewed recipes are left unlabelled; no badge does not mean a recipe is unsuitable.

Golden bread cubes, softened celery and sage make a classic holiday dressing baked in its own dish.

Prep: 20 min Cook: 45 min Approx. total: 1 hr 5 min Serves 8 Easy

Timing is approximate; see instructions for prepared-ingredient assumptions.

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Sage & Celery Bread Stuffing — finished-dish illustration

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Sage & Celery Bread Stuffing

8 servings
servings

Original recipe: 8 servings.

Only ingredient amounts adjust. Instructions, cooking times, package sizes and other preparation notes stay as originally written. Simple gram equivalents adjust with servings. Nutrition is per original-size serving.

Ingredients

Check off ingredients as you go.

Instructions

  1. Prepare bread and dish

    Heat oven to 375°F (190°C). Use dry, day-old bread cubes. If bread is fresh, dry it on a sheet pan at 300°F for 15–20 minutes first, then raise the oven temperature; this adds time. Set aside 1 teaspoon of the measured butter to grease a 9-by-13-inch baking dish.

    Tip: Bread dryness affects how much liquid it absorbs.

  2. Soften vegetables

    Melt the remaining butter in a skillet over medium heat. Cook onion and celery 8–10 minutes until softened. Stir in sage, thyme, salt and pepper, then remove from heat.

    Tip: Let this mixture cool until warm, not hot, before mixing with egg.

  3. Combine

    Whisk eggs with the water. Toss bread with cooked vegetables and pour the egg mixture over gradually, tossing until evenly moistened. Let stand 5 minutes.

    Tip: There should be no deep puddle of liquid. This broth-free version uses herbs and sautéed vegetables for flavor.

  4. Bake separately

    Spread in the prepared dish and cover with foil. Bake 25 minutes, uncover and bake 15–20 minutes more, until browned on top and the center reaches 165°F (74°C).

    Tip: Bake outside the bird for this recipe; do not use this method to stuff a turkey.

A LITTLE EXTRA HELP

Recipe tips & helpful notes

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NUTRITION & YOUR NEXT MEAL

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Choose a recipe version below. Estimates are per recipe serving; optional ingredients, brands and preparation can change the result.

Original recipe

Estimated nutrition per serving · 1/8 of the defined batch

Calories
214 kcal
Protein
6.5 g
Carbs
27.5 g
Fat
8.7 g
Fiber
2.2 g

One serving is one eighth of the batch. Bread, eggs and butter are included. Choose vegetarian bread; substitutions and broth change nutrition. No gluten-free or dairy-free claim.

Calculated using USDA FoodData Central reference foods. Not laboratory analysis or kitchen-tested nutrition. About the reference data.

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Golden bread cubes, softened celery and sage make a classic holiday dressing baked in its own dish.

Make ahead & Thanksgiving timing

Cube and dry bread in advance; refrigerate cooked vegetables separately. Combine with eggs and bake on the day. Fully baked leftovers can be cooled promptly and reheated covered to 165°F.

Tools for this recipe

9-by-13-inch baking dish, skillet, mixing bowl, foil and thermometer. See useful equipment and alternatives you may already own.

Portions & nutrition notes

One serving is one eighth of the batch. Bread, eggs and butter are included. Choose vegetarian bread; substitutions and broth change nutrition. No gluten-free or dairy-free claim.

Nutrition is calculated from USDA FoodData Central reference foods. Brands, portion size and cooking yields vary. This is a researched recipe, not a claim of kitchen testing. Finished-dish image is an AI-generated illustration.

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