Thanksgiving prep doesn’t get any easier than this recipe for Easy No-bake Make-Ahead Sage Stuffing. Make this stove top stuffing recipe the night before and reheat before serving. Simple and delicious! If you’re looking for an easy homemade stuffing recipe – one that’s a lighter, easier version of an old fashioned sage and onion stuffing, read on.
A classic herb blend of sage, rosemary, thyme and tarragon bring just the right amount of seasoning to this mix. The savory notes of onion and celery pair beautifully with tart dried cranberries and fresh Granny Smith apples. There’s a lot of flavor and texture in this stuffing.
Jump to RecipeStuffing or Dressing?
Many moons ago, I stumbled across an early Food Network show with Alton Brown, who explained why toasting bread was essential to a good stuffing (or dressing). Before we get into that, let’s first touch on the difference between stuffing and dressing. Essentially, it comes down to personal preference for how you prepare this Thanksgiving dinner staple.
- Dressing is the seasoned bread mixture we have all come to associate with the Thanksgiving holiday. But what goes in it – cornbread, oysters, sage, giblets, sausage, you name it – varies greatly by region. However, dressing is distinguished by one specific ingredient – eggs. Dressing is often prepared with raw egg and cooked separately from the Turkey in its own baking dish.
- Stuffing is exactly as the name implies. Stuffing is a seasoned bread mixture (sometimes this is dressing as defined above) that has unceremoniously been “stuffed” into the cavity of the turkey and is cooked inside the bird. This is actually my preferred method. It’s the most flavorful, but it does add extra time to the roasting of the bird. It’s also where stuffing can go really wrong if you don’t toast your bread cubes first.
And then there’s this Easy No-Bake, Make-Ahead Sage Stuffing version I offer to you in this recipe. Although it’s not technically a stuffing, the honest truth is I just liked the alliteration of the title. But let’s forget about all that and move on to why it’s so important to toast the bread whether you’re making stuffing or dressing…
Why toasted bread is better
Earlier, I mentioned a game-changing moment in my life related to toasting bread before making stuffing. I know that may seem a bit dramatic. You can “food-nerd” shame me later. However, if you’ve ever experienced a pasty, glutinous stuffing, you already understand the importance of toasting the bread cubes first.
Toasting the bread produces a chemical change called the Maillard reaction. Essentially, this reaction alters the structure of foods as they brown during the cooking process. In terms of stuffing, this presents as changes to the structure of the sugars and proteins in the bread. The desired end result is this: when you add liquid back into the stuffing mixture, the bread is able to absorb the liquid and still hold its form. This allows us to obtain a moist sage dressing, without it turning into a soggy mess – the signature of any good homemade stuffing recipe.
Fresh bread or even bread that has just been left on the counter to dry out would not hold up as well because it still has a higher moisture level and the chemical structure remains unaltered. When making any Thanksgiving stuffing recipe, toasting the bread will always yield a better result.
Another reason I like this recipe for Easy No-Bake Make-Ahead Sage Stuffing is because it doesn’t require the use of raw egg. And since we’re not using raw egg, we don’t have to bake it. This recipe for Easy No-bake Make-Ahead Sage Stuffing uses Challah bread. Because Challah contains eggs, the egg proteins add flavor and provide added structure.
This also helps keep the stuffing from collapsing into a soggy mess. However, if you’re avoiding eggs or you can’t get your hands on a good Challah, a nice sourdough, ciabatta or crusty French baguette will work just as well.
How long should I toast my bread for this homemade stuffing recipe?
I recommend toasting bread cubes in the oven at 300 degrees F. for 15 – 20 minutes or until the bread is lightly golden brown. By lightly browning the bread during toasting, you are also imparting that baked flavor we love in a good stuffing.
What goes well with this Easy No-Bake Make-Ahead Sage Stuffing?
What doesn’t? If you’re looking for recipes to round out your Thanksgiving dinner, my recipe for Chive & Horseradish Mashed Potatoes and Classic Herb & Sherry Gravy are a good place to start. And let’s not forget the 5-Minute Homemade Herb Rub that I use to roast my own family turkey.
These recipes were all developed together. As a result, their flavors all compliment each other nicely.
Easy No-bake Make-ahead Sage Stuffing
Course: SidesCuisine: AmericanDifficulty: Easy6
servings10
minutes20
minutesA lighter, easier version of an old fashioned sage and onion stuffing.
Ingredients
5 cups toasted Challah bread cubes
3 Tbsp. unsalted butter
1/3 cup white onion, 1/4 inch dice
1/3 cup celery, 1/4 inch dice
1/3 cup granny smith apple, 1/4 inch dice
1/4 cup dried cranberries, roughly chopped
1/4 tsp. dried, rubbed sage
1/4 tsp. dried rosemary
1/4 tsp. dried thyme
1/8 tsp. dried tarragon
1/8 tsp. ground black pepper
1/4 tsp. kosher salt, plus more to taste
1 1/2 cups chicken stock or other stock
Directions
- Toast the bread cubes in the oven
- Preheat oven to 300 degrees F.
- Cut the french bread into 1/2 inch cubes and arrange in a single layer on a baking tray. Toast at 300 degrees for 15-20 minutes until the bread is crisp and completely dry. The cubes should be light golden brown. Save any extra cubes for salad or soup croutons.
- Remove from the oven and allow the cubes to cool completely. Transfer to a large mixing bowl until ready to finish the stuffing.
- Prepare the stuffing
- In either a microwave safe container or a small pan on the stove top, bring 1 1/2 cups of stock to the boil. Reduce to a simmer until ready to use.
- In a medium-size saute pan, over medium heat melt the butter.
- Add the onions, celery, dried herbs, salt and pepper to the pan and saute for 5-7 minutes until the onions and celery become translucent and soft.
- Add the dried cranberries and apples and cook for 1 minute more. Remove from the heat and add to the mixing bowl that holds the bread cubes. Toss to blend completely.
- Gradually add the 1 1/2 cups of hot stock to the bread mixture a 1/2 cup at a time. Stir gently between additions to allow the bread to absorb the hot liquid evenly.
- If using a low-sodium stock or vegetable stock, you may need to add additional salt to taste at this time. Once satisfied, transfer to an oven-safe or microwave safe serving dish and cover. Stuffing can be reheated before serving.
Notes
- Note: Step 3 can be skipped if you are using pre-toasted bread cubes.
- Need a Crockpot stuffing recipe with no eggs? For an egg-free version, use sourdough, ciabatta or French bread in place of Challah. Free up your oven on Thanksgiving day. This make-ahead stuffing can be held in the Crockpot on the warm setting.
