Stuffing

INGREDIENTS

• 2 loaves of fresh white bread
• 1 cup onion, diced
• 1 cup celery, diced
• 1-2 cups butter, melted
• Chicken broth or bouillon cubes and water
• 1 lb. sausage (optional). Avoid using flavored sausage or sage sausage, as they can overpower the stuffing.
• Thyme
• Sage
• Poultry Seasoning
• Garlic powder
• Salt and pepper

INSTRUCTIONS

1. Prep tip: You can dice the onion and celery, and cube the bread the night before to save time. This recipe also freezes well for future meals.
2. If using sausage, cook it in a frying pan and drain the grease.
3. Dice the onion and celery, and cube the bread.
4. Mix bread, onion, celery, and cooled sausage (if using) in a big bowl and toss lightly. Add more celery or onions if you prefer a stronger ratio, until it looks right. More is better than scant amounts.
5. Melt butter 1/2 cup at a time and add 1/2 to 2/3 cup of broth to melted butter. Add seasonings listed above to the mixture to your liking.
6. Slowly add the liquid to the bread mixture and stir lightly. Slowly add more until it seems right—typically 1.5 cups of butter and equivalent broth and spices. Every bread cube should look moist (without being soggy).
7. Fill an ungreased casserole dish.
8. Bake at 350°F for about 30 minutes until it begins to get brown and crispy at the top.