Mom’s Sage Dressing
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When I think of dressing or stuffing, whatever you choose to call it, this is the recipe I do. It’s my mom’s sage dressing, and it is the only recipe I know. This is what I remember having this side dish every year at Thanksgiving dinner for as long as I can remember.
It is simple, easy, and everyone in our family loves it. I think it is best if you serve it with turkey gravy drizzled on it. I usually make it with whatever is the cheapest sandwich bread I can find at the store. However, this time I had some leftover Italian bread that needed to be used up, so I used that and made a half recipe for my family.
You can be make this a day ahead and kept in the fridge. In the past, I have made the mistake of cooking it in a covered casserole dish. It turned out too dry on the top layer. This is best made cooked in an aluminum foil pouch.
Ingredients to Make Mom’s Sage Dressing
- SANDWICH BREAD (I USUALLY JUST GET THE CHEAPEST LOAF, WHICH IS USUALLY STORE BRAND)
- CELERY
- ONIONS
- BUTTER
- GROUND SAGE
Instructions to Make Mom’s Sage Dressing
Start by slicing the loaves of bread with a knife into small cubes and place them in a large bowl or on a cookie sheet. Sprinkle sage evenly over the bread cubes and toss until each piece is lightly coated. Add more sage as needed—I typically use between 2 teaspoons to 1 tablespoon.
In a pan, add diced celery and just enough water to cover it, then steam until tender. Pour the celery and its cooking water over the bread and toss to combine. In the same skillet, sauté the diced onion in butter until it becomes translucent, then add it to the bread mixture. Check the bread’s texture—it should feel slightly moist and sticky. If needed, add a bit more water to achieve this consistency.
Transfer the mixture to a tightly wrapped foil packet, or use a large foil roasting bag on a baking sheet. Avoid baking in a baking dish, as this can cause parts of the dressing to turn crunchy. Bake at 350°F for 30 minutes (or at 325°F alongside a turkey for about 40 minutes). This can be made a day in advance and stored in the fridge until ready to bake.
Frequently Asked Questions
Can I make this Thanksgiving dressing ahead of time?
Yes! This dressing can be made a day in advance. Simply prepare the mixture, cover it tightly, and store it in the refrigerator. When you’re ready to bake, bring it to room temperature and bake as directed.
What type of bread works best for this dressing?
Typically, white or French bread works well for this recipe because it soaks up the flavors nicely without getting too dense. Stale or day-old bread is ideal for better texture, as it holds up well to moisture.
Can I adjust the amount of sage?
Absolutely. The sage amount can be adjusted based on your personal preference. Start with 2 teaspoons and taste as you go, adding more if desired for a stronger flavor.
How should I store leftovers?
Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual servings.
Can I use fresh herbs instead of dried sage?
Yes, you can use fresh sage, but you’ll need to increase the amount since dried herbs are more concentrated. Start with about 1 tablespoon of chopped fresh sage and adjust to taste.
How do I know when the dressing is done?
The dressing should be moist throughout with a golden top. If you poke a fork into the center, it should be warm but not dry. Baking for 30 minutes at 350°F generally achieves this perfect balance.
FOR MORE RECIPES LIKE THIS, TRY:
- Panko Topped Green Bean Casserole
- Cranberry Pomegranate Jello
- Cran-Orange Almond Salad
- Cranberry Sauce
Mom’s Sage Dressing
Real Mom Kitchen
Equipment
Ingredients
- 2 loaves of sandwich bread I usually just get the cheapest loaf, which is usually store brand
- 4 stalks of celery finely diced
- 2 medium onions finely diced
- 4 Tbsp butter
- ground sage
Instructions
- Slice loaves of bread into small cubes. Place in a large pot or on a cookie sheet. Sprinkle with sage and toss bread. You want each piece of bread to get a little sprinkling of sage. Repeat this as necessary. I’d guess I use at least 2 tsp, maybe even a tablespoon.
- Place diced celery in a pan with just enough water to cover and steam until tender. Add celery along with the water to the bread and toss.
- Then saute onion in the butter until translucent. Toss in with bread. At this point, feel the bread. You want it to just be slightly moist and sticky. If needed add more water to get bread to that consistency.
- Place bread mixture in a pocket made of foil (wrapped tight), or they have those foil packs you can buy now. It is best to cook it in foil. However, you can also use a large roasting bag placed on a cookie sheet too to cook it in. Don’t cook in a casserole dish, the dressing won’t all remain moist, you’ll get some that is crunchy. I learned that his time! Bake at 350 degrees for 30 minutes. (I’ve done it at 325 along with the turkey for 40 minutes) This can be made a day ahead and kept in the fridge.
Nutrition
This is the original photo of my Mom’s Sage Dressing for this post when it was first published in November 2009.
