Should probably be called sage with a few other herbs stuffing. The additional herbs keep the sage from being too harsh on its own. And I guess it’s more of a dressing since nothing is actually stuffed. Any combination of bread crumbs are fine- just don’t use store bought. If you have homemade stock to use please do; it will make this dish amazing.
Sage and Onion Stuffing
Serves 8 to 10
8 tablespoons unsalted butter
3 cups finely chopped onions
2 cups finely chopped celery
1/4 cup finely chopped Italian parsley
8 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh marjoram
12 cups day old bread crumbs, lightly toasted
6 large eggs
2 teaspoons fine sea salt
1 teaspoon coarsely groung black pepper
3 cups low sodium chicken broth
Preheat oven to 350 F. Butter a 13 by 9 baking dish.
Melt butter in heavy skillet over medium low heat. Add onions and celery. Saute until tender, about 12 minutes. Add parsley, sage, and marjoram and saute 1 minute more.
In a large bowl combine vegetables and bread crumbs.
Whisk together eggs, salt, and pepper. Whisk in one cup broth. Add to vegetables and bread crumbs. Add rest of broth.
Cover with foil and bake for 15 minutes. Uncover and bake until brown and crusty, 35 to 45 minutes. Let stand 10 minutes before serving.