Ingredients

1 loaf (14–16 oz) day-old white or whole wheat bread, cubed
2 large yellow onions, finely chopped
2 tablespoons olive oil or unsalted butter
1 teaspoon salt
½ teaspoon black pepper
1½ tablespoons dried sage (or 2½ tbsp fresh)
½ teaspoon dried thyme (optional)
1½ cups chicken broth (low-sodium)
1 egg, lightly beaten (helps bind the stuffing)
Optional: ½ pound ground beef sausage, browned and crumbled

Optional: chopped fresh parsley for garnish

Instructions

Step 1: Prep the Bread

Cut your day-old bread into ½-inch cubes. If the bread isn’t stale, toast the cubes in a 300°F oven for 10–15 minutes until slightly crisp but not browned.

Step 2: Cook the Onion Base

In a large skillet over medium heat, add olive oil or butter. Sauté the chopped onions with salt, pepper, and sage for about 10–15 minutes until golden and softened. Add thyme if using.

Step 3: Add Beef Sausage (Optional)

If you’re including sausage, brown it in the skillet with the onions until fully cooked and crumbly. Use ground beef sausage as a substitute for pork.

Step 4: Combine Ingredients

In a large mixing bowl, combine the toasted bread, onion mixture, sausage, and beaten egg. Pour in the chicken broth gradually, mixing until bread is moist but not soggy.

Step 5: Bake the Stuffing

Preheat the oven to 350°F. Grease a baking dish and spread the stuffing evenly. Cover with foil and bake for 30 minutes. Then uncover and bake for another 15–20 minutes until the top is golden and crispy.