Sage Herb Whole Wheat Stuffing
Sage Herb Whole Wheat Stuffing is delicious as a stuffing in poultry or a side with pork. The whole wheat bread used in this sage stuffing recipe gives it a rich flavor. A flavorful dish that makes a wonderful accompaniment to many meals.
- 12 slices stale whole wheat bread
- 4 tbsp. butter, melted
- 1 medium onion, chopped
- 1 c chopped celery with leaves
- 1 tbsp. dried sage
- 1 tsp. dried thyme
- 3/4 tsp. dried marjoram
- 1/2 tsp. fresh ground pepper
- 2/3 c. vegetable broth (if serving with poultry, you may use broth made from the giblets)
Cut stale bread into small cubes. Place in bowl with melted butter, tossing lightly to coat. Put bread cubes on baking sheet, sprinkle with any spice you'd like to season your bread cubes. Bake in 400° oven for 15 minutes or until golden brown and crisp. Cool for 5 minutes.
In a large bowl, toss toasted bread cubes with the onion, celery, sage, thyme and black pepper. Slowly add broth, tossing well.
Coat a 2 quart casserole with cooking spray. Spoon sage stuffing into casserole and bake uncovered at 325° F. for 45 minutes or until heated through and golden brown on top. Serve hot.
Try these Variations
Add one of these to add a new flair:
- 1 c. chopped roasted chestnuts
- 8 oz. sliced mushrooms
- 1 lb. sausage, cooked
- 1 c. chopped apples
- 1 c. sliced water chestnuts
- 1 c. dried cranberries
Sage Herb Whole Wheat Stuffing is an excellent dish to serve with chicken.