Skip to content
Save 20% On All Salt & Pepper Today Only! Use Code SALT
Save 20% On All Salt & Pepper Today Only! Use Code SALT

Test Kitchen Approved

Sage & Savory Stuffing

Recipe By Mary Johnston

Recipe By Mary Johnston

This essential holiday dish draws on a blend of eucalyptic sage and a peppery herb called summer savory for classic, comforting flavor and celery, carrots, and cranberries for tempting texture and striking color.

Serving Suggestions

This recipe makes more than enough to stuff a 10 to 12 pound turkey, you’ll have extra to cook in a side baking dish.

Ingredients

8 cups cubed, day-old French bread

2 Tbsp. olive oil


1 cups unsalted butter

1 large yellow onion, diced

4 stalks celery, diced

4 large carrots, peeled and diced

1.5 cups dried cranberries



Savory Spice ingredients in this recipe

Directions

Preheat oven to 350 degrees. In a large bowl, toss bread with Poultry Seasoning and olive oil. Spread bread in an even layer on a large baking sheet. Bake for 10 to 15 min. until lightly toasted. Remove from oven and set aside. Meanwhile, in a large, oven-safe skillet or Dutch oven, melt butter over medium heat. Add carrots, celery, and onion and cook for about 15 min. or until carrots are fork-tender. Add cranberries and season to taste with salt & pepper. Add toasted bread to skillet or Dutch oven and toss to combine. Add chicken broth 1 cup at a time to reach desired consistency; the drier your bread, the more broth you'll want to add. Gently fold everything together. Bake for 45 min. to 1 hour until set and top is golden brown.