- Cut bread into 1 inch cubes, set aside into a large bowl.
- In a large and deep skillet, melt butter over low heat.
- Add onion and celery, saute slowly until the vegetables are translucent.
- Add salt and pepper and fresh sage and stir to combine.
- Take a deep breath. Your kitchen smells like Thanksgiving!
- Toss as many bread cubes as the pan will hold in the butter vegetable mixture.
- Pour contents of the skillet over the remaning bread cubes. Use your hands to toss until all the bread has some sagey buttery goodness on it.
- Taste for seasoning. Add more salt, sage or pepper to taste.
- Use the stuffing to stuff a turkey, and roast according to the instructions. If you don't want to stuff the turkey, put stuffing in a casserole dish, pour about 1 c. good, flavorful chicken or turkey stock over the stuffing, and bake covered at 350 degrees for 30 minutes.
- 2 large loaves white bread, 2-3 days old
- 1 cup salted butter
- 1 cup minced onion
- 1 cup chopped Imperfect celery
- 1 teaspoon salt
- 1 teaspoon white pepper
- 5 tablespoons minced fresh sage
- 1 cup chicken stock (optional)