holiday | main course | turkey

Classic Sage Stuffing

Prep Time: 15 minutes Cooking Time: 1 Hour 6-8 servings

Products Included In Recipe


1/2 cup | 120 ml butter, unsalted
1/3 cup | 80 ml celery, chopped small
1.5 cup | 375 ml yellow onion, chopped small
2 tbsp | 30 ml dried ground sage
1 tbsp| 15 ml dried ground thyme
1 tbsp| 15 ml celery salt
1 tsp | 5 ml sea salt
1 tsp | 5 ml ground pepper
8 cups Day-old bread, cubed
2 cups | 500 ml homemade or low sodium turkey or chicken stock
1/2 cup | 125 ml parsley, freshly chopped


Preheat oven to 350°F (175°C).
In a large skillet, melt butter over medium heat.
Add celery and onion and cook for 3-5 minutes or until fragrant and onions are translucent.
Mix in sage, thyme, celery salt, salt and pepper. Add turkey broth and stir to mix. Remove from heat.

Stuffing a Turkey

After tossing bread with butter and herb mixture, stuffing the turkey cavity loosely with stuffing.
Cook turkey to an internal temperature of 180°F (82°C) in the thigh. Stuffing in the cavity should read a temperature of at least 165°F (74°C) when fully cooked.
Once fully cooked, allow your turkey to rest for 20 minutes before carving/removing the stuffing.

Stuffing on the Side

In a 9x13 baking pan, arrange bread cubes.
Pour butter and herb mixture over and mix to fully coat. Toss in parsley and cover loosely with foil.
Cook for 1 hour covered. Stuffing should read a temperature of at least 165°F (74°C) when fully cooked.

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