Sage Dressing Recipe

Name: Sage Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dense country white bread, cut in 3/4-inch cubes; 6 tablespoons unsalted butter, plus more for greasing the baking dish; 2 leeks, halved lengthwise; 4 to 6 ounces button or wild mushrooms, sliced 1/3-inch thick; Oil; 1 1/2 cups thinly sliced celery; 2 to 3 teaspoons crumbled dried sage; 1 1/2 teaspoons dried thyme or dried marjoram, or a combination; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3 cups chicken or turkey stock; 2 large eggs; 1/2 teaspoon baking powder; Fresh sage or thyme sprigs, for garnish

Servings: persons

1 pound dense country white bread, cut in 3/4-inch cubes
6 tablespoons unsalted butter, plus more for greasing the baking dish
2 leeks, halved lengthwise
4 to 6 ounces button or wild mushrooms, sliced 1/3-inch thick
Oil
1 1/2 cups thinly sliced celery
2 to 3 teaspoons crumbled dried sage
1 1/2 teaspoons dried thyme or dried marjoram, or a combination
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups chicken or turkey stock
2 large eggs
1/2 teaspoon baking powder
Fresh sage or thyme sprigs, for garnish

1
Preheat the oven to 325 degrees F.
2
Toast the bread cubes on baking sheets for about 25 minutes, stirring once or twice, until lightly brown and crisp.
3
Transfer them to a large bowl.
4
Butter a 9 by 13-inch baking dish and set aside.
5
Brush the leeks and mushrooms with oil and grill over medium heat until tender.
6
Slice the white and pale green part of the leek and add them along with the mushrooms to the croutons.
7
Warm 6 tablespoons of butter in a skillet and stir in the celery.
8
Saute until soft, about 7 minutes.
9
Add the sage, thyme, salt, and pepper.
10
Stir to combine and scrape into the bowl of croutons.
11
Add the stock 1 cup at a time until the bread is very moist but not soupy.
12
Cover and refrigerate the dressing until ready to use.
13
Turn the oven up to 425 degrees F.
14
Taste and adjust the seasoning of the dressing.
15
Whisk the eggs and baking powder together and incorporate into the dressing.
16
Spoon the dressing into the prepared baking dish and cover.
17
Transfer to the oven and bake for 25 minutes.
18
Uncover and continue baking 15 to 20 additional minutes, or until lightly browned and crusty on top.
19
Garnish with the herb sprigs and serve the dressing hot.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound dense country white bread, cut in 3/4-inch cubes, 6 tablespoons unsalted butter, plus more for greasing the baking dish, 2 leeks, halved lengthwise, 4 to 6 ounces button or wild mushrooms, sliced 1/3-inch thick, and more.

Yes, Sage Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sage Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions