Stuffing with Sage & Chives

By carvalhohm

Savory stuffing is perfect anytime of the year. This recipe cooks in a casserole dish, but can easily be used to stuff the bird. The sage gives it a traditional flavor.

Ingredients

• 1 spray cooking spray
• 12 slices whole wheat bread, or white bread, preferably day-old, cubed*
• 2 teaspoons olive oil
• 2 teaspoons light butter
• 1 cup onions, diced
• 3 ribs celery, diced
• 2 teaspoons dried thyme
• 2 teaspoons dried sage
• 1/2 teaspoon table salt
• 1/4 teaspoon black pepper, freshly ground
• 2 cups canned chicken broth
• 2 tablespoons chives, fresh, chopped

Preparation

Step 1

Preheat oven to 350ºF. Coat a 4-quart shallow baking dish with cooking spray.

Arrange bread cubes on a large ungreased baking sheet in a single layer (use 2 baking sheets if there’s not enough room). Bake until lightly toasted, about 8 to 10 minutes. About halfway through the cooking time, toss them with a spatula so they dry out evenly. Remove bread from oven and set aside; leave oven set to 350ºF.

Meanwhile, in a large skillet over medium-high heat, heat oil and butter together for 1 to 2 minutes. Add onion and celery; sauté until soft, about 3 minutes. Add thyme, sage, salt and pepper; stir to coat. Cook until herbs are fragrant, about 1 minute.

Transfer onion mixture to a large mixing bowl. Add bread, broth and chives; toss to combine. Spoon mixture into prepared baking dish and cover with foil; bake 20 minutes. Uncover and bake until top is golden brown, 15 minutes more.

Yields about 1 cup per serving.

Notes:
Leave the bread bag open and somewhat uncovered for 1 to 2 days (at room temperature) before making the recipe.

You can make this stuffing in advance and bake it just before serving. The stuffing will last up to 3 days in the refrigerator or 3 months in the freezer. Thaw overnight in the refrigerator before baking as directed.