Sourdough Stuffing With Walnuts and Sage

Recipe by Blanket Girl

I haven't tried this, I found it VERY randomly while trying to type an English draft due the NEXT day. I think I like this site too much!! Anyway it's from an old edition of the Cincinnati Post online (12/18/02), in an article about holiday food. It sounds AMAZING, and I have trouble finding yummy stuffing recipes that don't have fruit in them (can't stand the sweet/savory combo). Anyway here it is so I don't lose it, maybe someone will review it before the next holiday season when I'm likely to get to it!

Top Review by tupper-gal

Blanket Girl's recipe peaked my interest since I needed to do something with a loaf of sourdough bread and I had fresh sage leaves on hand, and I love walnuts. My loaf of bread was not a baguette, so since the recipe didn't give the quantity in measurements, after looking through a few other recipes, I decided on 6 cups of cubed bread. Using a food processor using the "S" ring, I mixed the fresh sage leaves and the walnuts together and pulsed them until I got the desired size for the walnuts and then set that aside. I cut back the butter to 3/4 cup. After changing the blade on the food processor I sliced the onions and celery, and used dried sliced garlic,sauteeing them in the butter as directed, then added the nuts and sage leaves. Being vegetarian, I don't have chicken stock on hand, so I used 2 tsp. of McKays chicken seasoning in 2 cups of boiling water for my broth. I followed her directions adding the broth a little at a time. When I finished her recipe, I decided the mixture looked too dry, so I added 3 well-beaten extra-large eggs. I baked mine in a 9" square pan for 35 minutes at 350 degrees and it came out really nice. I served it with cranberry sauce and was very pleased with the result. The walnuts add a nice crunch and the sage is subtle, not over powering. I think you'll be pleased with this recipe.

Ingredients Nutrition


  1. Heat oven to 350 degrees.
  2. Dice the baguette into 1-inch cubes.
  3. Spread out on a sheet pan and toast in the oven for 5 to 7 minutes, until golden brown.
  4. Saute onions, celery and garlic in butter until onions are soft and translucent.
  5. Add walnuts, bread, sage and coat with the butter mixture.
  6. Add the stock a little at a time so that the bread absorbs the liquid evenly.
  7. Season with salt and pepper as desired.
  8. Turn stuffing into a greased, shallow baking pan and bake at 350 for 30 minutes, uncovered.
  9. Variation: To reduce fat, substitute more broth for some of the butter.
  10. Have extra bread or commercially made plain stuffing cubes on hand to stretch the butter-rich recipe as desired.

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