Onion Sage Stuffing


 (Chef Paul Fehribach)

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  • Cook Time


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  • Servings


"This recipe is easy to make, but more importantly it’s satisfying for all its roasty toasty flavors plus the savory-ness provided by the onions, celery, and chicken stock," says Chef Paul Fehribach of Chicago's Big Jones


  • 4 cup white bread, cut into 1/2'' pieces
  • 6 tablespoon butter
  • 2 cup chopped onion
  • 1 cup chopped celery
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried thyme
  • 1 tablespoon Kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 quart unsalted chicken broth


Step 1:

  • In a preheated 400 degree F oven, toast bread cubes 5 to 7 minutes, just until lightly browned.

Step 2:

  • In a large skillet, melt butter and cook onion and celery over medium heat for 3 minutes or until wilted and well sweated.

Step 3:

  • Transfer to a bowl and add bread cubes, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning. Transfer to 4 quart baking dish and bake in Bake at 325 degrees F for 20 minutes until hot and crusty.