A classic side dish for roast chicken or turkey is a bread stuffing, or dressing. This Baked Stuffing with Onion and Sage is a major crowd-pleaser and very freezer-friendly.
In a large heavy pot, melt the butter over medium-high heat. Add the chopped onion and celery and saute until very tender. Season to taste with salt and pepper. The vegetables will break down and start to brown a bit. This process may take up to 15 minutes or longer.
Empty the bags of stuffing mix into a large mixing bowl. Add the vegetable mixture as well as the parsley, sage, tarragon, rosemary, and thyme. Stir gently to combine. Season to taste with salt and pepper.
Add the stock, a cup at a time, until the stuffing is barely moistened.
Grease two 9x13-inch baking dishes. Preheat oven to 350 degrees.
Divide the mixture between the two pans. Bake for 45 minutes and then uncover to brown and crispen the top, according to your preferences.
Notes
Note: stuffing may be frozen prior to baking. Cover well, chill, and freeze. Thaw before proceeding with the recipe.Leftover stuffing is good, stored in the refrigerator, covered, for up to 4 days.Nutritional values are approximate and based on 1/10 of one pan of stuffing.Variations: Feel free to stir in any of the following mix-ins:
chopped nuts or seeds
dried cranberries or raisins
chopped dried apricots
chopped pineapple, apple, or pear
cooked and crumbled sausage
cooked and chopped bacon
finely chopped and sautéed mushrooms
cooked and chopped giblets
diced and cooked carrots, bell pepper, or squash
To make this vegetarian: Use vegetable broth instead of chicken broth.To make this vegan: Use vegetable broth for the chicken broth and oil or a plant-based butter for the dairy butter.