Like many families, holidays have always been a time to gather with loved ones and make memories. This Thanksgiving has been drastically different, especially with the pandemic keeping loved ones at a distance, but also because one of the focal points of our family was missing.
We lost my beautiful mother this past year, she was always the glue that held our family together. Her sweet and loving nature was always something that we were blessed with. But not only that, her cooking was phenomenal and yet another thing that we miss with her being gone.
This year felt so different without her here, and yet I wanted to make her presence felt even if we couldn’t see her. So I decided to carry on the family holiday tradition of a big homemade family dinner with all of her recipes. My mom was known for her stuffing on Thanksgiving!
She gave her recipe to anyone who would ask, and there were many. So I felt she would love for me to share it with my readers!
From drying out the bread, to chopping all the veggies this side dish will make you never want to go back to StoveTop again!
This recipe makes A LOT so it is perfect for the holidays! But if you want to make a smaller batch you can! I use some to stuff in the turkey while putting the rest in a baking pan and cooking along side it. Because you can never have enough stuffing right?!
Another amazing side that my mom always made on Thanksgiving and Christmas was her Broccoli Puff Casserole! So make sure to check out my post on that for the recipe!
If you love this recipe, I would love for you to share it or Pin it so others can enjoy it too! And if you want more delicious recipes, fun DIYs, and tips and tricks to make mom life easier, then I would love for you to subscribe to my blog! Enjoy!
Incredibly Delicious Homemade Sage and Onion Stuffing
- foil baking pan
- aluminum foil
- 3 loaves white bread
- 1 large yellow onion
- 1 large bunch of celery stalks and leaves
- 1 tbsp sage I know this seems like a lot, but this is a huge recipe
- 2 32 oz containers Chicken broth
- salt and pepper
- 1 stick butter
- First, prepare the bread by laying the slices on a baking sheet in a single layer. Place in the oven on 200°. The idea is to dry out the bread, not toast it. Check periodically for the bread to feel dry and crusty. Flip over and do the same to the other side. Once the bread slices are dried out, remove from oven and set aside. Repeat for the rest of the bread slices. After the bread is all dried out, cut into cubes. DON'T STRESS…THEY DO NOT HAVE TO BE THE EXACT SAME SIZE. This takes a little time, so I usually do all the bread preparation the night before. Once bread is cubed, either set aside and continue with recipe, or if you are making it the night before, place in a ziploc bag.
- Preheat oven 350°
- Chop celery into small pieces and peel and chop onion.
- Add the stick of butter in a large oversized skillet and melt. Add onions and celery. Add half the sage seasoning. Cook until softened.
- Once veggies are softened, carefully add bread cubes and combine. CAUTION: the veggies will be HOT so be very careful when mixing. If you can't mix it all in the pan, move to the large foil baking pan we will use later.
- Add chicken broth to mixture a little at a time to soften the bread. You want the bread and veggies to be softened like usual stuffing.
- Add the rest of sage by sprinkling over stuffing and combine well.
- Once bread, veggies, broth, and sage are combined. Place in large foil baking pan. Cover with foil.
- Place in oven and bake for 90 minutes. Throughout bake time, periodically baste with more chicken broth (or if you are cooking along with a turkey and have turkey "broth" cooking on the stove from the giblets and neck, then use that liquid. It provides much more flavor than just the broth).