Bacon, Sage and Onion Stuffing (Dressing)

This post may contain affiliate links. See my disclosure policy.

This sage and onion stuffing with bacon is a delicious homemade stuffing (dressing) recipe that will have everyone coming back for seconds! It’s the perfect Thanksgiving or holiday side dish packed full of mouthwatering, savory flavors!

Bacon, sage and onion stuffing in a white casserole dish.

This is my family’s favorite Thanksgiving stuffing recipe – a must have Thanksgiving side dish that is requested every year because it’s so crazy good!

If you’re a savory stuffing lover (like me) then this recipe is sure to be a hit! Sage, onions and bacon unite in this mouthwatering stuffing recipe that will leave your family and guests begging for seconds.

Based on my Mom’s stuffing recipe which she would actually stuff into the turkey but I have adapted the recipe over time to bake it separately. So technically, I suppose that mine is considered “dressing” but I also think it’s a regional thing and where I’m from it’s just always called stuffing regardless of whether it is baked inside or outside of the bird. Whatever you call it, it is super delicious!

Why You’ll Love This Homemade Stuffing Recipe
Reasons To Bake It Separately
Ingredients You’ll Need
How To Make Bacon, Sage and Onion Stuffing
Tips For The Best Stuffing
Storage & Make Ahead Tips
Serving Suggestions
A Few Questions Answered
More Thanksgiving and Holiday Sides
Bacon, Sage and Onion Stuffing Recipe

Why You’ll Love This Homemade Stuffing Recipe

This is the best stuffing recipe ever (well at least according to my family it is)! Hopefully it becomes your family’s new favorite as well!

It has bacon! Need I say more?!
The edges are golden and crispy, the inside is soft and it is packed with a mouthwatering combination of savory flavors (including the irresistible smokiness of crispy bacon, sauteed onions and the earthiness of fresh sage). The smell of this stuffing while it bakes will have everyone drooling in anticipation!
It’s easy to make – takes just 20 minutes of prep time and the oven does the rest!
This is the perfect holiday side dish! Just be warned that this delicious stuffing may steal the show and have everyone begging for seconds.
Not just for Thanksgiving! It’s also a delicious side dish for Christmas, Easter or a relaxed Sunday dinner.
It’s easy to scale. For a small intimate gathering, it could be cut in half and for a larger crowd, you can also easily double it!

Serving spoon digging into a casserole dish of sage and onion stuffing with bacon.

Reasons To Bake It Separately

So why do I prefer to bake my stuffing (dressing) separately? Well there are four main reasons:

I love to make this roast spatchcock turkey recipe for Thanksgiving so there isn’t actually a cavity to stuff.
There are more crispy bits when baked separately which means that everyone gets some instead of fighting over the small portion sticking out of the turkey. And I still get that turkey flavor boost since I like to spoon over some of the drippings when the turkey gets pulled out of the oven and the stuffing goes in to bake.
No worries about food safety or overcooked turkey. When stuffing is cooked inside the turkey, the internal temperature of it needs to reach 165F which often results in the turkey breast getting overcooked.
It also provides me with the flexibility to make this delicious stuffing with other meals that don’t involve a whole turkey.

Ingredients You’ll Need

You will need the following ingredients to make this bacon, onion and sage stuffing recipe:

Labelled photo of ingredients needed to make homemade stuffing.

Bread: Use a loaf of good-quality firm white sandwich bread, cut into cubes or torn into bite-size pieces. Preferably a day or two old. You could also use soft Italian or French bread – just don’t choose a chewy or super crusty artisan bread for this.
Bacon: Chopped into small pieces.
Onion: A large yellow cooking onion.
Sage: Use fresh sage in this recipe.
Turkey or Chicken Broth/Stock: Homemade turkey or chicken broth/stock is the best if you have it or buy a good-quality one from the store. When I make this stuffing for Thanksgiving, I always also make this Make Ahead Turkey Gravy and then just use some of the excess turkey stock from it (so delicious!).
Seasonings: A combination of sea salt, freshly ground black pepper, garlic powder, onion powder and ground turmeric. Or use some of this homemade bouillon powder for flavor!
Softened Butter: To butter the casserole dish.

Detailed ingredient list and directions located in the recipe card below.

How To Make Bacon, Sage and Onion Stuffing

STEP 1: Prepare the bread: Tear up the bread into bite size pieces or cut into cubes and place in a large mixing bowl. The bread is preferably a day or two old. If it is fresh, dry the cubes out first by placing them in a single layer on a baking sheet and baking in a 300F/150C oven for about 8-10 minutes (should still be soft on the inside).

STEP 2: Sauté bacon, onions and sage. Add the chopped up bacon to a large skillet and cook over medium-high heat until it starts to crisp up (fat in pan will start looking foamy). Add in the chopped onions (don’t drain the drippings) and continue cooking until translucent. Stir the sage in and cook for another minute. Take off the heat.

Photo collage showing stages of the bacon, onion and sage mixture being sauteed for stuffing.

STEP 3: Mix together. Pour the bacon, onion and sage mixture over the bread. Add the seasonings and mix together.

Stuffing ingredients being stirred in a glass mixing bowl.

STEP 4: Pour over broth/stock. Slowly pour over the turkey or chicken broth (stirring gently as you go) until all the bread is moist but not mushy. Stir until well combined and adjust seasonings to taste.

Homemade stuffing mixture being mixed with wooden spoon in glass mixing bowl.

STEP 5: Bake. Pour into a buttered casserole dish, spread out into an even layer and cover with foil. Bake covered in a 400F/200C oven for 30 minutes. Uncover and bake for another 10-15 minutes or until golden brown and crisp on top.

I’m using this Staub baking dish (the larger one in the 2-piece set linked).

Photo collage showing casserole dish of stuffing before and after being baked.

STEP 6: Serve. Stuffing is best served while still warm. You could also garnish it if you like with a fresh sprig of sage on top, some chopped parsley or perhaps even some bacon bits and fried sage leaves.

Casserole dish of stuffing with serving spoon and sprig of fresh sage.

Tips For The Best Stuffing

Use a great broth/stock: This plays a big role in the flavor of the stuffing! Homemade turkey broth or chicken broth or stock is the way to go if you have it! Otherwise purchase a good quality one from the store. When I make this stuffing for Thanksgiving, I like to use the excess turkey stock from this Make Ahead Turkey Gravy recipe that I always make anyways.
Flavor boost: If you happen to also be roasting a turkey (or chicken), you can give the stuffing a delicious flavor boost by drizzling over some of the drippings before it goes in the oven. I like to bake my stuffing once I pull the turkey out of the oven. This allows me to drizzle over some of those delicious turkey drippings first!
Slowly add broth or stock: The amount of broth/stock you need will vary depending on how your bread absorbs it. Slowly pour it over while stirring gently instead of dumping it on. Stop when the stuffing is moist – shouldn’t be soggy or dry.
Add salt to taste: The saltiness level will vary depending on whether the broth or stock you use is salted, how salty the bacon is, as well as personal preferences. So make sure to add salt to taste!

Stuffing in a white casserole dish with serving spoon and fresh sage leaves scattered next to it.

Storage & Make Ahead Tips

Storing leftovers: Store covered in the fridge for 3 to 4 days. I personally don’t recommend freezing it since it changes the texture.
Reheating: For the best taste and texture, I like to reheat in the oven. Place leftover stuffing in a casserole dish with a splash of broth to keep the stuffing moist while reheating. Cover with foil and bake at 350F/180C for about 15 minutes or until completely warmed through (time will vary depending on quantity being reheated).
Make Ahead: You can simply prepare some of the components in advance like cube the bread and store it in a bag and cook the bacon/onion/sage mixture and store it in the fridge. On the day of, warm the mixture up to loosen and continue to prepare the recipe as written. The stuffing can also be fully assembled the day before, covered and refrigerated. Bring to room temperature and then bake. Note: it may require a touch more broth/stock drizzled over top before baking if it seems a little dry.

Serving Suggestions

This stuffing makes a great side dish for almost any roasted meat like roast beef or pork but pairs especially well with roast turkey or chicken. I love to also serve some cranberry sauce on the side and turkey gravy to drizzle over the top!

It is the perfect side dish to serve with your holiday meals (Thanksgiving, Christmas, Easter) or even as part of a slow Sunday dinner!

Spoonful of stuffing being lifted from serving dish.

A Few Questions Answered

What is the difference between stuffing and dressing?

Technically, stuffing is cooked inside the bird and dressing is cooked separately. It also seems to be a regional term though. For example, I’m used to it being called stuffing either way.

Can I stuff this inside my turkey to bake?

Yup, that’s how my Mom did it. Prepare the mixture up until the point that the turkey or chicken broth is added. You won’t need it since it will get the juices from the turkey instead as it cooks. Stuff the mixture into the turkey cavity and roast the turkey. Just be warned that the internal temperature of the stuffing will need to reach 165F to be food safe. Often this means that the turkey breast will be overcooked which is one of the reasons why I prefer to cook it separately. I also love that there are more crispy bits when baked separately. And you can still get that boost of extra turkey flavor by simply spooning over some of the turkey drippings once you pull the turkey out to rest and put in the stuffing in to bake.

What is the best bread for stuffing?

I prefer to use a high-quality firm white sandwich bread (from the bakery or the bakery section of the grocery store vs. the prepackaged stuff). You could also use a soft Italian or French bread. Don’t use a chewy or super crusty artisan bread for stuffing.

Homemade Thanksgiving stuffing in a white casserole dish.

More Thanksgiving and Holiday Sides

Here are a few more side dish recipes perfect for Thanksgiving, Christmas or other holiday feasts!

Let me know if you try this Bacon, Sage and Onion Stuffing recipe! I hope it becomes a new family favorite! Please leave me a comment below.