Sage and Onion Dressing

Sage and Onion Dressing

As a young girl, I remember sitting at the dining room table with a loaf of bread and a roasting pan.  My job was to tear the bread into pieces.  We then let it air-dry for 2 days in the oven before we turned those bakery bits into yummy turkey dressing.  Today, I still hand-tear my bread but toast it in the oven at 350 degrees Fahrenheit for 20 minutes.  Turn the cubes after ten minutes.  Keep a close eye on them and turn them often.  White bread can burn easily.

8 people
197 calories
Average rating:


8-cups of enriched white bread hand-torn into ½” cubes and dried  (8-ounces by weight or 10 slices)

4-Tablespoons of butter, divided

1-cup of onion chopped into small dice

½ cup of celery chopped into small dice

1 ½ teaspoons coarse salt

1 ¼ teaspoons poultry seasoning

½ teaspoon freshly ground black pepper

¼ teaspoon rubbed sage

2-cups turkey stock or chicken stock (reserve ½ cup)


Add two tablespoons of butter to the 360 by Americraft 4-quart stockpot.  Place the pot over medium-low heat.  When the butter has melted, stir in the onion and celery then cook for 4-6 minutes.  The vegetables will become translucent.

Sprinkle the salt, poultry seasoning, pepper, and sage over the vegetables.  Stir and toast the spices for 3 minutes.

Pour 1-½ cups of the stock into the stockpot along with the remaining 2 Tablespoons of butter.   Bring the mixture to a boil.

Add the 8-cups of torn bread cubes to the liquid.  Immediately reduce the heat to low.  Stir everything to combine and allow the bread to absorb the liquid.  Add the reserved stock, a little at a time, to achieve the moisture level desired.

Cover the pot and allow everything to heat through for 5 minutes.  The dressing should reach a temperature of 165 degrees Fahrenheit.


TIP:  This dressing is a natural with your Thanksgiving Day turkey but pairs well with chicken and pork.