Turkey Sage Stuffing

By emp1438

From Martha Stewart Show - 2009

Ingredients

• Ingredients
• Serves 8
• 2 loaves sliced white sandwich bread (1 pound each), torn into bite-size pieces
• 1/4 cup (1/2 stick) butter, plus more for baking dish and foil
• 4 celery stalks, diced medium
• 1 large onion, diced medium
• Coarse salt and ground pepper
• 2 teaspoons dried rubbed sage
• 1 teaspoon celery seed
• 3 eggs
• 3 1/2 cups (29 ounces) low-sodium chicken broth
• From Everyday Food, November 2009

Preparation

Step 1

Directions
1. Preheat oven to 350 degrees. On two rimmed baking sheets, arrange bread in a single layer. Bake until dry but not browned, about 14 minutes, tossing bread and rotating sheets halfway through. Transfer to a large bowl. (To store, let cool completely and keep in a resealable plastic bag at room temperature, up to 1 week.)
2. In a large skillet, melt butter over medium. Add celery and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables soften, about 8 minutes. Add sage and celery seed and cook 3 minutes more. Transfer to bowl with bread.
3. In a separate bowl, whisk together eggs and broth. Add to bread mixture and toss to combine.
4. Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a buttered 9- by-13-inch baking dish. Cover with buttered foil; refrigerate until ready to bake. Bake at 350 degrees until warmed through, about 25 minutes.

From Everyday Food, November 2009