Bread and sage stuffing

 Serves: 4 – 6 as part of a Christmas lunch

Rather than offending everyone’s grandmother by dissing stuffings containing nuts, oysters and apricots and jammed into the cavities of chickens and turkeys, I’m going to take a positive path with this post and simply state that as enjoyable as all the world’s stuffings are, my personal belief is that this stuffing is the world’s finest.

And I know I am not alone.

From a catering perspective, it is super simple, especially as it can be made independently of any turkey cavity. From a taste perspective, it is just awesome.

If tradition bars you from inching away from Grandmother’s secret stuffing recipe for Christmas lunch, add Turkey Subs to your repertoire and earn a free pass to try this stuffing

I promise you will never look back.


¾ cup minced onion
1 ½ cups chopped celery stalks and leaves
1 cup butter
1 large bowl soft white bread cubes
Powdered chicken stock
1 ½ teaspoons dried sage (not powdered)
1 teaspoon dried thyme


  1. Cook the onion and celery in the butter until soft.
  2. Mix with the bread cubes until coated.  Add the sage and thyme and stock powder and pepper to taste.
  3. Turn into a baking dish and cover with foil.  Bake at medium heat for 30 minutes to an hour or until cooked through.  Remove the foil at the end of cooking to crisp the top.

2 thoughts on “Bread and sage stuffing

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