Traditional Homemade Cornbread Stuffing

So there I was in the kitchen, making my famous Italian Bread Stuffing with Sage recipe, when I heard a knock at the door. It was my neighbor. She asked me what I was cooking, and I told her it was my famous stuffing recipe. “Oh, I love stuffing,” she said. “Can I try a bite?”

“Sure,” I replied. “I just need to finish up here.”

I gave her a bite of stuffing and she loved it! “This is so good,” she said. “Can you teach me how to make it?”

“Of course,” I replied. “It’s really easy.”

Then I thought, I should probably be sharing this with you all too! I’ve always considered it so simple that it didn’t need a recipe, but then I think about some of my friends who love a good step-by-step, so here it is!

To make this Italian Bread Stuffing with Sage, get yourself a loaf of Italian bread, cut it into cubes, and then leave it out on the counter for a day or two until it’s stale (or bake at 200 degrees F for an hour or so). In a skillet, add 1/2 an onion, chopped, a carrot, chopped, and about a cup of chopped celery with a stick of butter. Once everything is softened, add two fresh leaves of sage, finely chopped, into the mix and cook for about a minute. Add the bread and toss gently. Then drizzle up to 2 cups of broth over the bread mixture until it’s moistened but not soggy. Add to a casserole dish and sprinkle with salt and pepper.

Now you’ll just cover and bake at 350 degrees F for 30 minutes. Then, take off the cover and bake for another 10 minutes. That’s all there is to it! To make it ahead, just wait to bake it until the day of. It can sit in the refrigerator for two days uncooked, or you can freeze it and unthaw it overnight before you bake it.

Italian Bread Stuffing with Sage

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This Italian Bread Stuffing with Sage is so incredibly simple to make, and it’s more of a mouthful of flavor than the boxed stuff.

• Author: Amanda MacArthur
• Prep Time: 2 days and 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 days and 50 minutes
• Yield: 12 servings 1x
• Category: Sides

Ingredients

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• 1 loaf Italian bread
• 1/2 onion, chopped (about 1 cup)
• 1 large carrot, chopped
• 1 cup of celery, chopped
• 1 stick butter (1/2 cup)
• 2 fresh leaves of sage, diced
• 2 cups chicken broth
• Salt and pepper

 

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Instructions

1. Preheat oven to 350 degrees F.
2. Cut Italian bread into cubes, and leave it out on the counter for a day or two until it’s stale (or bake at 200 degrees F for an hour or so).
3. In a skillet, add onion, carrot, celery, and butter over medium heat. Once everything is softened (about 10 minutes), add sage and mix for about a minute.
4. In a bowl, add bread and veggie mixture and toss gently. Then drizzle up to 2 cups of broth over the bread mixture until it’s moistened but not soggy. Add to a square casserole dish and sprinkle with salt and pepper.
5. Bake for 30 minutes, covered. Then, take off the cover and bake for another 10 minutes.

Notes

To make it ahead, just wait to bake it until the day of. It can sit in the refrigerator for two days uncooked, or you can freeze it and unthaw it overnight before you bake it.

Will you try this Italian Bread Stuffing with Sage? Let me know what you think!