Stuffing with Sage & Chives

Savory stuffing is perfect anytime of the year. This recipe cooks in a casserole dish, but can easily be used to stuff the bird. The sage gives it a traditional flavor.
Sage and chives give this stuffing a heavenly flavor!
Photo by Helen (#1) C.
Sage and chives give this stuffing a heavenly flavor!
Sage and chives give this stuffing a heavenly flavor!

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

8

servings

Ingredients

  • 1

    spray cooking spray

  • 12

    slices whole wheat bread, or white bread, preferably day-old, cubed*

  • 2

    teaspoons olive oil

  • 2

    teaspoons light butter

  • 1

    cup onions, diced

  • 3

    ribs celery, diced

  • 2

    teaspoons dried thyme

  • 2

    teaspoons dried sage

  • 1/2

    teaspoon table salt

  • 1/4

    teaspoon black pepper, freshly ground

  • 2

    cups canned chicken broth

  • 2

    tablespoons chives, fresh, chopped

Directions

Preheat oven to 350ºF. Coat a 4-quart shallow baking dish with cooking spray. Arrange bread cubes on a large ungreased baking sheet in a single layer (use 2 baking sheets if there’s not enough room). Bake until lightly toasted, about 8 to 10 minutes. About halfway through the cooking time, toss them with a spatula so they dry out evenly. Remove bread from oven and set aside; leave oven set to 350ºF. Meanwhile, in a large skillet over medium-high heat, heat oil and butter together for 1 to 2 minutes. Add onion and celery; sauté until soft, about 3 minutes. Add thyme, sage, salt and pepper; stir to coat. Cook until herbs are fragrant, about 1 minute. Transfer onion mixture to a large mixing bowl. Add bread, broth and chives; toss to combine. Spoon mixture into prepared baking dish and cover with foil; bake 20 minutes. Uncover and bake until top is golden brown, 15 minutes more. Yields about 1 cup per serving. Notes: Leave the bread bag open and somewhat uncovered for 1 to 2 days (at room temperature) before making the recipe. You can make this stuffing in advance and bake it just before serving. The stuffing will last up to 3 days in the refrigerator or 3 months in the freezer. Thaw overnight in the refrigerator before baking as directed.

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