Traditional Sage Stuffing


It’s turkey time!  One of the best dishes on my Christmas table is a traditional sage stuffing.  no bells and whistles, just a simple stuffing for your holiday turkey.  You can add to it with cranberries, or raisins or even nuts, but the recipe I’m giving you is for a simple, tasty sage stuffing.

Ingredients for sage stuffing.

Finely dice four ribs of celery, and one large onion. Add sage, onion powder, garlic powder and salt.

I use three tbsp of ground sage, two tbsp of onion powder, 1 tbsp of garlic powder, and 1 tbsp of salt.

Add about a quarter cup of margarine or butter, and about three tbsp of olive oil.  Microwave on high for about 7 minutes, or until the onion is translucent and the celery begins to soften.

Preparing the bread for stuffing.

For a 12-lb turkey I used about a loaf and a half of the cheapest white bread. You don’t want the freshest and softest bread for this recipe.

For the bread portion, use either day-old bread, or the cheapest loaf possible.  The types with higher moisture content won’t absorb as much flavour, and will tend to  have a gluey texture once cooked in the bird.

If you want your stuffing to have a healthier tone, feel free to use your favourite bread.  I don’t count calories at holidays!

Stuffing your Turkey

Cram the stuffing in the body cavity, and also the neck area. I realize this might not look beautiful at first, but no one will see it until it’s done!

The neck area provides a huge area to fill with your traditional sage stuffing.  Lift the loose skin, and pack the area with stuffing, then tuck the skin around it.

I realize your turkey may look a bit awkward when it’s stuffed this way, but I promise, no one will mind once you take the stuffing out and have extra to serve!

Cover the Exposed Stuffing

Cover the exposed stuffing in the body cavity with the bread crusts from the loaves you dice/

Use the leftover bread crusts to cover the stuffing that is exposed in the body cavity.  This will prevent it from drying out and becoming dry and hard.  Coat the bird lightly with olive oil and dust with salt.

The Cooked Turkey and Traditional Sage Stuffing

Once the turkey is cooked fully, allow it to sit for about ten minutes with a cover on so the juices can distribute evenly.

Once the turkey has rested for about ten minutes, remove the stuffing to a serving bowl, and carve your turkey as usual.  I hope you enjoy this traditional sage stuffing as much as my family does!

Merry Christmas to all of my readers!

About Tami McVey

I've always been very passionate about writing and cooking so I thought I would combine the two, and help others learn to cook budget-friendly, health-conscious meals. I've been writing a monthly column for a newspaper for just over two years now, and it's recently been increased to a bi-monthly column due to interest! I just graduated from a second Business Administration program with a focus on marketing, and for the past three years I've been working on developing my writing career... turning my dreams into goals. Thank you for stopping by!
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5 Responses to Traditional Sage Stuffing

  1. Pingback: White Xmas! « jazfagan

  2. Remind me to come to your house for Christmas next year! haha. Looks like another great recipe. :)

  3. Raani York says:

    OMG – This looks soooooo good!!!

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