Classic Sage Stuffing

Name: Classic Sage Stuffing
Prep time: 20 min
Total time: 20 min
Yield: 12 serving(s)
Ingredients: 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

Submitted by Jean R

"This recipe makes enough to stuff a 12-15 pound bird. To make in the oven, omit the water and add one 14 1/2 ounce can of chicken broth to the mixture. Place the stuffing into a buttered 3-quart casserole, cover and cook for 30 minutes at 325 degrees; uncover and cook another 20 minutes."

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Ready In:: 20mins
Ingredients:: 10
Serves:: 12

ingredients

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

directions

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

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RECIPE SUBMITTED BY

Jean R

My husband, Paul, and I enjoy travel, good food and spending time with family. We have six fun, busy kids (blended family). I adore greyhounds but don't currently have one. They are sweet, calm dogs. I can highly recommend adopting a retired racer. Update - We did recently adopt a Staffordshire/Shepard mix from a rescue group. He's lovable and sweet, though needs to be much more active than our old greys did. <img src="http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> I have lived in California, Pennsylvania, New York, Oregon, Colorado, North Carolina, Austria (you know, The Sound of Music) and Germany (ahh Bavaria!)

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