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Traditional Herb and Sage Bread Stuffing

AMAC Kitchen Kitchen Stories Sides

Stuffing or Dressing? The History of a Thanksgiving Favorite

Cooked inside the bird it is stuffing; baked in a dish it is dressing, a line much of the South draws at cornbread while New England reaches for oysters.

Bake
30 min
Course
Sides

By · 2 min read

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Turkey may get top billing, but stuffing has an enthusiastic following of its own.

Depending on where you live, however, calling it "stuffing" might start a Thanksgiving debate.

Stuffing Versus Dressing

Technically, stuffing traditionally refers to a mixture cooked inside another food, while dressing is generally baked separately. Regional customs complicate the distinction. "Dressing" is especially common in parts of the South, while "stuffing" is widely used elsewhere regardless of how it is cooked.

The concept itself is ancient. Cooks have filled meats with mixtures of bread, herbs, vegetables, grains, nuts, and other ingredients for centuries.

American versions eventually became wonderfully regional. New England tables might feature bread or oyster stuffing. Southern families may favor cornbread dressing. Sausage, chestnuts, apples, celery, sage, and even seafood appear in family recipes across the country.

For simplicity and food safety, this recipe is baked separately from the turkey.

Recipe

Traditional Herb and Sage Bread Stuffing

Bake
30 min
Course
Sides

Ingredients

12 ingredients

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Method

8 steps

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  1. Preheat oven to 350°F.

  2. Spread bread cubes on baking sheets and lightly toast if they are still soft.

  3. Melt butter in a large skillet. Add onion and celery and cook until tender, about 8 minutes.

  4. Stir in sage, thyme, rosemary, salt, and pepper.

  5. Place bread cubes in a large bowl. Add the vegetable mixture and parsley.

  6. Stir in beaten eggs, followed gradually by enough broth to moisten the bread without making it soggy.

  7. Transfer to a buttered 9-by-13-inch baking dish.

  8. Cover and bake for approximately 30 minutes. Uncover and bake another 15 to 20 minutes until the top is golden and the center reaches 165°F.

Cook’s notes

Make-Ahead Trick

Cube and dry the bread several days beforehand. Onion and celery can also be chopped the day before and refrigerated.

AMAC Kitchen · amac.us/recipes/stuffing-or-dressing-the-history-of-a-thanksgiving-favorite

Thanksgiving Tip of the Week

Dry your bread cubes ahead of time. Slightly stale or toasted bread absorbs the flavorful broth and seasonings without turning to mush, giving your stuffing a tender center and deliciously crisp edges.

Written by Jenna Picascio

Jenna Picascio is a Long Island native who graduated with a degree in English literature from St. Joseph’s University. She is also a writer for AMAC’s Blog.

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