Amish Sage Stuffing

Amish Sage Stuffing, 9.3 out of 10 based on 3 ratings
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Rating: 9.3/10 (3 votes cast)

We had a belated Thanksgiving gathering with my wife’s family yesterday.  Yes, Thanksgiving.  We were supposed to get together in November right around traditional “Turkey Day”, but the hosts of the gathering came down ill the morning we were to gather.  So they stuck the bird back in the freezer and waited until we could all synchronize our schedules again, which was yesterday.  Back in November we were assigned to bring stuffing,  Since I couldn’t stick stuffing in the freezer, I made a fresh batch yesterday. This is a simple sage stuffing recipe that came to me from an Amish woman in Kentucky.  This is a photo of it.  Looks good and it tasted great, it would have tasted even better had I remembered to add the melted butter:)

AMISH SAGE STUFFING

4 eggs
2 cups milk
4 cups soft bread cubes
4 tablespoons melted butter
1 tablespoon parsley, chopped
1 teaspoon onion, minced
1 teaspoon salt
1 teaspoon sage or poultry seasoning

Beat eggs. Add milk. Pour over bread cubes.

Combine butter and seasonings. Add to bread cubes and mix well.

Filling can be baked in a casserole dish at 350 degrees for 45 minutes

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The Discussion


  1. The stuffing looks great. I love the stuffing as much as the turkey on any holiday. How many cups of bread cubes do you think 2 quarts amounts to?I can’t wait to try this. Im going to be making it with one of those “Sunday Roaster” giant chickens. Can’t wait!

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    • Christine, thanks for catching that, I saved everyone the hassle of converting to cups and just changed the bread about to “4 cups”, good luck with the recipe!:)
      Kevin recently posted..Amish Sage StuffingMy Profile

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      • Last time I checked one quart was 4 cups. So converting two quarts to cups would yield 8 cups.

        It looks delicious and I’m looking forward to trying it.

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        • In liquid measure-that would be correct…in dry measure…4c..is really the correct amount..for the size pan shown..and the eggs and milk ratio…this is more like a bread pudding..than a true stuffing…you can call it stuffing..what the hey…but using the fresh bread cubes…makes it more “pudding” by the way the milk and eggs are absorbed..way too moist for a true stuffing…if you go by the old recipes….but it turned out well….take the onions and sage out and add some sugar and you would have a bread pudding..!

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  2. I was reading about the milk soup.When I was a kid-we would use the left over coffee to make that-we used moms biscuits.It was so good,especially for breakfast.I love getting all the recipes.Thank you.

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