Food Network offers a recipe for sage dressing, or stuffing, on FoodNetwork.com. The recipe is from the show "BBQ with Bobby Flay" and calls for country bread, butter, leeks, mushrooms, celery and sage. The recipe also calls for thyme, chicken stock and eggs.
Preheat an oven to 325 degrees F. Toast 1 pound of dense country white bread cut into 3/4-inch cubes for about 25 minutes, stirring to ensure even browning. Transfer to a large bowl. Grease a 9-by-13-inch baking dish with butter.
Brush 2 halved leeks and 6 ounces of thick-sliced mushrooms with olive oil, and grill over medium heat. Slice the leeks, and add to the bread along with the mushrooms. Sauté 1 1/2 cups of thin-sliced celery with 6 tablespoons of butter in a skillet until soft, then add 3 teaspoons of dried sage, 1 1/2 teaspoons of dried thyme, 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir, then add to the bread. Pour 3 cups of chicken stock into the bread one at a time while stirring.
Raise the oven to 425 degrees F. Whisk 2 large eggs with 1/2 teaspoon of baking powder, and mix into the stuffing mixture. Transfer the stuffing to the baking dish, cover, and bake for 25 minutes. Remove the cover, and continue baking for 15 to 20 more minutes until the surface is browned.