• 1 cup melted butter,split
  • 3 cups chopped onions
  • 3 cups minced celery stalks and leaves
  • 16 slices white bread, dried and broken into small pieces
  • 1 cup minced fresh parsley
  • 6 tablespoons minced fresh sage
  • Salt
  • Freshly ground black pepper
  • 1 egg
  • About 2 cups chicken broth
  1. Saute the onions and celery in 4 tablespoons butter until soft and set aside to cool. In a large bowl, toss the dried bread, sage, parsley, salt, and pepper. Add the onion mixture along with the remaining melted butter to the bread mixture. Beat the egg and add to the mixture. Toss until well mixed. Add the broth slowly while tossing mixture to moisten thoroughly, making sure to not make the stuffing soupy. Spoon into a greased casserole and bake at 350-450 degrees for 30-45 minutes or until golden brown. If desired, spoon some of the turkey drippings over the stuffing while baking for that "baked in a turkey" flavor and moistness.