Sage Stuffing


  • 1/2 loaf of white bread
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 6 tbs butter
  • 1/2 cup chopped walnuts
  • 2 tbs crushed sage
  • 4 tsp each poultry seasoning, salt and pepper
  • 1 (10 oz) can of chicken stock
This is a multi-purpose stuffing that can be used to stuff poultry, beef, pork or fish.
  • Add the bread  to a food processor and process into coarse crumbs.
  • Combine the celery, onion and butter in a sauce pan.
  • Cook covered until the onion is translucent.
  • Add the bread crumbs, walnuts, sage, poultry seasoning, salt and pepper and mix until well combined.
  • Add enough chicken stock gradually to make the stuffing moist enough to shape in to a ball.
  • Taste for seasoning and if necessary add more salt and pepper.
  • Recipe may be doubled.
  • You may substitute vegetable stock if desired.

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