Classic Stuffing with Sage and Onions
Though we always save stuffing for the holidays, every time I make it, I wonder why! It’s so delicious and a fabulous side to just about any meal!
It’s super easy to make and always deeply satisfying. Especially this Classic Stuffing. It will bring you right back to your Mom’s holiday dinner table.
With this easy stovetop version of Classic Stuffing, it doesn’t take long to come together and requires very few ingredients! With a simple saute of some butter, olive oil, celery, onions and a few herbs, you’ll create all the flavor you need!
Then a quick mix in of the broth and breadcrumbs! You can either eat just like that (more like the stuffing that comes out of the bird) or you can dump it all into a baking dish and bake up to get a nice crispy top and a moist inside—that’s my favorite way!
But hear me out on this: don’t wait until the fancy holiday meals to make this Classic Stuffing! Whenever you’re grilling up some meat, cooking a pork tenderloin or making something in the crockpot, remember stuffing. I’m vowing to do the same from here on out!
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion diced
- 2 celery stalks diced
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried sage
- a dash of cayenne
- 2 cups unsalted chicken broth
- 12 oz. country style cubed stuffing
Preheat the oven to 350 degrees F. Prepare a 2 quart baking dish by spraying with olive oil.
In a medium sauce pan, heat the butter and olive oil over medium heat. Once warm, add the diced onion and celery. Cook for 5-8 minutes until vegetables are fully softened.
Stir in the salt, pepper, sage and cayenne. Let cook another minute, then add the chicken broth and bring to a boil.
Remove from the heat and stir in the cubed stuffing. Transfer to the baking dish and bake for 30 minutes. Serve by itself or with gravy!