Reviews (2)        Add Rating & Review     251 Ratings   5 star values:        56    4 star values:        90    3 star values:        66    2 star values:        32    1 star values:        7                Martha Stewart Member     Rating: Unrated       11/24/2010   How long can this stay in the fridge before baking?         Martha Stewart Member     Rating: Unrated       11/09/2010   This is very similar to the recipe my mom

Back to Bread Stuffing with Sage All Reviews for Bread Stuffing with Sage - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 45 mins Servings: 8 med105046_1109_thx_stuffing.jpg

Ingredients Ingredient Checklist 2 loaves sliced white sandwich bread (1 pound each), torn into bite-size pieces 1/4 cup (1/2 stick) butter, plus more for baking dish and foil 4 celery stalks, diced medium 1 large onion, diced medium Coarse salt and ground pepper 2 teaspoons dried rubbed sage 1 teaspoon celery seed 3 eggs 3 1/2 cups (29 ounces) low-sodium chicken broth

Cook’s Notes To make sure there’s plenty of stuffing (think leftovers), this recipe makes extra to bake separately. Variations To prepare the version that Martha made with Sarah Carey on “The Martha Stewart Show,” substitute unsalted butter and large eggs. Feel free to use homemade or store-bought chicken broth.

Gallery Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 45 mins Servings: 8 med105046_1109_thx_stuffing.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 45 mins Servings: 8

Recipe Summary

prep: 20 mins total: 45 mins

Servings: 8

prep: 20 mins

total: 45 mins

prep:

20 mins

total:

45 mins

Servings: 8

8

med105046_1109_thx_stuffing.jpg

med105046_1109_thx_stuffing.jpg

Ingredients

Ingredients

  • 2 loaves sliced white sandwich bread (1 pound each), torn into bite-size pieces 1/4 cup (1/2 stick) butter, plus more for baking dish and foil 4 celery stalks, diced medium 1 large onion, diced medium Coarse salt and ground pepper 2 teaspoons dried rubbed sage 1 teaspoon celery seed 3 eggs 3 1/2 cups (29 ounces) low-sodium chicken broth

Directions

Preheat oven to 350 degrees. On two rimmed baking sheets, arrange bread in a single layer. Bake until dry but not browned, about 14 minutes, tossing bread and rotating sheets halfway through. Transfer to a large bowl. (To store, let cool completely and keep in a resealable plastic bag at room temperature, up to 1 week.)

In a large skillet, melt butter over medium. Add celery and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables soften, about 8 minutes. Add sage and celery seed and cook 3 minutes more. Transfer to bowl with bread. In a separate bowl, whisk together eggs and broth. Add to bread mixture and toss to combine.

Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a buttered 9-by-13-inch baking dish. Cover with buttered foil; refrigerate until ready to bake. Bake at 350 degrees until warmed through, about 25 minutes.

Cook’s Notes To make sure there’s plenty of stuffing (think leftovers), this recipe makes extra to bake separately.

Variations To prepare the version that Martha made with Sarah Carey on “The Martha Stewart Show,” substitute unsalted butter and large eggs. Feel free to use homemade or store-bought chicken broth.

Cook’s Notes

To make sure there’s plenty of stuffing (think leftovers), this recipe makes extra to bake separately.

Variations

To prepare the version that Martha made with Sarah Carey on “The Martha Stewart Show,” substitute unsalted butter and large eggs. Feel free to use homemade or store-bought chicken broth.

Reviews (2)

 Add Rating & Review     251 Ratings   5 star values:        56    4 star values:        90    3 star values:        66    2 star values:        32    1 star values:        7        

   Martha Stewart Member     Rating: Unrated       11/24/2010   How long can this stay in the fridge before baking?         Martha Stewart Member     Rating: Unrated       11/09/2010   This is very similar to the recipe my mom

Reviews (2)

Add Rating & Review     251 Ratings   5 star values:        56    4 star values:        90    3 star values:        66    2 star values:        32    1 star values:        7

Add Rating & Review

251 Ratings 5 star values: 56 4 star values: 90 3 star values: 66 2 star values: 32 1 star values: 7

251 Ratings 5 star values: 56 4 star values: 90 3 star values: 66 2 star values: 32 1 star values: 7

251 Ratings 5 star values: 56 4 star values: 90 3 star values: 66 2 star values: 32 1 star values: 7

  • 5 star values: 56 4 star values: 90 3 star values: 66 2 star values: 32 1 star values: 7

    Martha Stewart Member     Rating: Unrated       11/24/2010   How long can this stay in the fridge before baking?  

Martha Stewart Member     Rating: Unrated       11/09/2010   This is very similar to the recipe my mom

    Martha Stewart Member

    Rating: Unrated 11/24/2010

How long can this stay in the fridge before baking?

Rating: Unrated

Rating: Unrated 11/09/2010

This is very similar to the recipe my mom

All Reviews for Bread Stuffing with Sage

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Bread Stuffing with Sage

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest