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A recipe for holiday herb stuffing with sage and thyme

Many people are curious about the best technique to prepare stuffing with sage (Salvia officinalis) and thyme (Thymus vulgaris) so that the herbal characteristics of these two closely related plants are maximized and the proteins in their main dish are enhanced. Sage and thyme are complementary flavors in any late-fall dinner since they are both members of the Lamiaceae, or mint family (Ware, 2018).

Vitamins A and K, magnesium, potassium, beta carotene, and phosphate are among the nutrients found in sage (Ware, 2020). Thyme has long been used as a flavoring ingredient, insect repellent, preservative, and antiseptic with potential antibacterial qualities (Felman, 2018). Making stuffing dishes with dried thyme assures that the dish will maintain the most intense aromatic flavor (Moncel, 2020).

Stuffing with herbs with thyme and sage

While making stuffing, using herbs can help you use less salt to flavor the dish, lowering the overall sodium content of the meal (Ware, 2020). Less salt is also always a good idea. Sage and thyme can be used to make the ideal herb stuffing for your holiday table by utilizing the proper amounts and adding them when the dish most needs them.


a quarter cup of minced onion

1 1/2 cups of celery, chopped

Unsalted butter, 1 cup (or dairy-free alternative)

9 cups of shredded, small-pieced soft bread (approx. 1 inch cubes)

two salty teaspoons

Crushed and dried sage (Salvia officinalis) leaves, 1 1/2 teaspoons

1 teaspoon of dried thyme leaves (Thymus vulgaris)

1/2 tsp. of black pepper (Piper nigrum) ground, fruit


The oven should be preheated to 350 degrees.

As the oven heats up, combine onion, celery, and butter in a big skillet and cook over medium heat until the vegetables are fork-tender.

Add one-third of the bread chunks and stir.

Mixture should be put into a big bowl.

Add the remaining bread, sage, thyme, salt, and pepper, and combine thoroughly to coat.

Put the stuffing in a casserole dish with oil.

For 45 minutes, bake.

After the casserole is well heated and the top is crisp, remove it from the oven.

Although sage and thyme stuffing is a traditional Holiday dish, experimenting with flavors is not completely off limits. To boost the depth of flavor without making it too strong, add complementing herbs like basil (Ocimum basilicum) and rosemary (Salvia rosmarinus), both of which belong to the mint family (Ware, 2020).

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