This is classic sage stuffing just like you used to have at home except without all the extra fat.
If you desire a dressing that is Vegan, omit the eggs and add ½ cup more vegetable broth.
Moreover, if you’re expecting guests, then I would double the recipe if you want more than 6 servings. This sage stuffing will definitely be a hit.
- * 6 cups rustic bread of choice, cut into ½ inch cubes
- * 1 TBLS extra virgin olive oil
- * 1-2 small yellow onions, diced
- * 1-2 large celery ribs, diced
- * 2 cloves garlic, minced (4 tsp.)
- * 1/8 cup fresh sage, finely chopped (2 teaspoons dried)
- * 1 ½ teaspoons fresh thyme, chopped
- * 1 large egg, beaten
- * 1 cup vegetable broth
- * Rock or Himalayan salt, to taste
- * Fresh ground black pepper, to taste
- Spread bread cubes on baking sheet, and dry overnight. If in a hurry, dry in 250°F (120°C) oven 45 minutes to 1 hour, stir occasionally. Cool and set aside
- Preheat oven to 350°F (175°F) Lightly oil a 13- x 9-inch baking dish. Toast bread cubes on baking sheet 20 minutes, or until lightly browned and crisp. Cool and then place bread cubes in a large bowl
- Heat oil in skillet over medium-high heat. Sauté the onions, celery and garlic for 15 minutes or until soft, stir often. Mix in sage and thyme, cook 2 minutes. Stir mixture into bread cubes.
- In a large bowl, beat eggs. Whisk in vegetable broth then season with salt and pepper, to taste. Add broth mixture to bread cube mixture. Mix until bread cubes are moist, but not soggy.
- Preheat oven to 375°F (375°F) Lightly oil a baking dish and add stuffing. Cover with lid. Bake for 25 minutes and then remove lid. Bake another 15 minutes or until stuffing is lightly browned. Let stand 10 to 15 minutes before serving.
- Diet type: Vegetarian
- Diet tags: Reduced Fat
- Note: If you are baking the dressing directly from the refrigerator, add 10 extra minutes baking time.
- Variations: You can add other favored ingredients like black olives, green onions or carrots.