Sage Stuffing

Want to know how to make stuffing?   This is Chef Ray’s simple recipe for the most delicious stuffing that’s perfect for Thanksgiving dinner!

Chef Ray’s Sage Stuffing


  • 3 Cups Seasoned Croutons
  • 1 ⅓ Cup Chicken Stock
  • ¼ tsp. Thyme
  • 1 Bay Leaf
  • 1 tsp. Rubbed Sage
  • 1 Dash White Pepper
  • 1 Dash Cayenne
  • 1 Small Onion, Diced
  • 1 Stalk Celery, Diced
  • 1 Egg
  • Butter


Combine chicken stock, seasoning, onion, and celery in pot and bring mixture to a boil. Place the croutons in a non-reactive bowl and pour the stock mixture over them. Fold mixtures together until they are mixed, but, still have some pieces of crouton left. Fold in the egg. Bake in a well-buttered dish at 350ºF until brown (about 20 minutes). Serve in a nice dish or cool for stuffing into turkey or halved ducks.

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