Food Recipes This Sage-Scented Classic Stuffing Recipe Is Incredibly Comforting 5.0 (2) This basic stuffing recipe checks all the boxes: fresh bread, tender celery and onions, and all the herbs and butter. By Betty Gold Betty Gold Betty Gold is a food writer and editor with more than a decade’s experience working on titles such as Food Network Magazine, Bon Appetit, and Good Housekeeping. She is the former senior digital food editor at Real Simple and is currently overseeing all food and nutritional content for Well+Good as senior food editor. Real Simple's Editorial Guidelines and Real Simple Editors Real Simple Editors Facebook Instagram Twitter An article attributed to "Real Simple Editors" indicates a collaborative effort from our in-house team. Sometimes, several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The REAL SIMPLE team strives to make life easier for you. They are experts in their fields who research, test and clearly explain the best recipes, strategies, trends and products. They have worked for some of the most prestigious brands in lifestyle journalism, including Apartment Therapy, Better Homes & Gardens, Food & Wine, the Food Network, Good Housekeeping, InStyle, Martha Stewart Living, O: The Oprah Magazine, Parents, POPSUGAR, Rachel Ray Every Day, and Vogue. Real Simple's Editorial Guidelines Updated on August 13, 2022 Print Share Share Tweet Pin Email Hands On Time: 30 mins Total Time: 1 hrs 30 mins Servings: 10 Yield: 10 to 12 serves - Think of this stuffing as your blank canvas, the perfect understated accompaniment to your Thanksgiving meal. Onions, celery, and sage build the classic foundation, while white wine adds brightness and a clean finish. We used good old white sandwich bread because we love the way it holds its shape, but this recipe works equally well with whatever type of bread you prefer. Try it with seeded rye for texture or torn challah for a bit of sweetness. If you can remember amidst the holiday chaos, save some of those lovely celery leaves for garnish. Ingredients 1 loaf white sandwich bread, cut into ½-inch pieces (10–12 cups) 1/2 cup (1 stick) unsalted butter, divided, plus more for baking dish 5 stalks celery, thinly sliced, plus celery leaves for serving 2 large yellow onions, finely chopped Kosher salt, freshly ground black pepper 1/2 cup dry white wine 1/3 cup chopped fresh sage leaves 3 tablespoons chopped fresh flatleaf parsley 3 cups low sodium chicken or vegetable broth 3 large eggs Directions Spread bread on 2 rimmed baking sheets in an even layer and set aside, uncovered at room temperature, overnight. (Alternately, toast bread in the oven until dry and just barely starting to turn golden, 25–30 minutes. Let cool.) Preheat the oven to 350°F. Lightly butter a 9x13 or other 3-quart baking dish. Melt half of the butter in a large skillet over medium-high. Add celery and onions and cook, stirring often, until softened, 6–8 minutes; season with 1 teaspoon of salt and several grinds of pepper. Add wine and cook, stirring often, until almost evaporated, about 2 minutes. Add sage and parsley and cook until liquid is evaporated, about 1 minute more. Transfer vegetable mixture to your largest (we mean really big) bowl. In a separate medium bowl, whisk broth and eggs together. Add bread to vegetables and pour egg mixture over; use your hands to toss gently to combine. Transfer mixture to a prepared baking dish and dot with remaining butter. Cover with foil and bake until warmed through and slightly puffed 25–30 minutes. Increase oven to 425°F. Uncover stuffing and continue to bake until golden brown on top, 20–25 minutes more (for more color, pop under the broiler until toasted, 1–2 minutes). Top with celery leaves before serving. Grace Elkus Print