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Best Old Fashioned Bread Stuffing Recipe (with sage)

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5 from 8 reviews

  • Author: Living the Gourmet
  • Total Time: 55 minutes
  • Yield: 4 servings 1x


Units Scale
  • 2 lb. loaf of Italian bread - cut into cubes
  • 2 tbs. butter - plus a bit more for topping the stuffing
  • 2 tbs. olive oil
  • 2 tsp. dried sage
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. black pepper
  • 2 sweet onions - sliced
  • 4 stalks of celery - chopped
  • 1/4 cup of raisins - chopped
  • 1/4-1/2 cup of pecans - rough chop
  • 1/2 cup of fresh grated Romano or Parmesan cheese - plus a bit more for grating over the top of the stuffing.
  • 4 tbs. of fresh parsley - chopped
  • 2 cups of chicken broth


  1. Preheat Oven 350 degrees F.
  2. Place the cubed bread on baking sheet and bake until the bread is toasted and crisp.  This should take about 10 - 15 minutes.
  3. Heat a large cast iron frying pan over a medium heat, with the butter and oil.
  4. Add the sliced onions and chopped celery and saute until the onions are softened.  Add the seasonings and toss.
  5. Add the raisins, parsley and pecans and toss.
  6. Slowly, add the bread and the broth to the pan and toss.
  7. Add the grated cheese and toss gently.
  8. When the bread and the broth are incorporated turn the heat off.
  9. Prepare a baking dish with butter.
  10. Add the stuffing to the baking dish.  Do Not Press the stuffing down, leave it loosely fitting in the baking dish to remain nice and airy and light.
  11. Top the dish with fresh grated Romano or Parmesan cheese and a few thin pats of butter.
  12. Bake for 30 minutes until slightly toasty on top.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
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