Classic Sage Stuffing

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 12
• 1/2 cup butter
• 1 cup celery, chopped
• 3/4 cup onion, minced
• 1/4 cup fresh parsley
• 12 cups dry day-old bread, cubed (about 2 pounds of bread)
• 1 teaspoon salt
• 1 1/2 teaspoons dried sage, crumbled
• 1 teaspoon poultry seasoning
• 1/2 teaspoon ground black pepper
• water or chicken broth, if needed

Recipe

• 1 melt the butter in a large pot. add the celery and onions, saute until they are almost tender.
• 2 add parsley, bread cubes, salt, sage, poultry seasoning and black pepper. saute for 5 minutes, stirring regularly to ensure even cooking.
• 3 moisten with a little water or broth if you think the bread mixture is too dry.
• 4 stuff the thawed bird and roast it immediately - you don't want the stuffing to sit in a raw bird.
• 5 stuffing is done when it reaches 165 degrees.