Bread and Butter Stuffing with Fresh Sage

By JJCR

Ingredients

• 2-lb. loaf white bread, sliced
• 1/2 lb. loaf whole wheat bread, sliced ( sub white)
• 1 1/2 lb. unsalted butter
• 1 1/2 cups chopped celery
• 2 cups chopped onions
• 3 cups chicken stock, or water
• 8 sprigs of fresh thyme
• 30 sage leaves, stems removed and the leaves cut into thin strips
• 2 tbsp. salt
• 10 to 12 turns of freshly ground pepper
• Less butter, more broth
• watch the salt

Preparation

Step 1

1. The night before cooking, spread all the bread out in a single layer on sheet pans or towels and allow to dry out overnight (get bread cubes from Hyvee)
2.
3. Melt the butter in a large saucepan over low heat, making sure not to burn it. Add the celery, onions, and cool for 5 min. Add the stock or water. Increase the heat to moderate and bring to a boil. Turn off the heat and allow to cool for 3 min.
4. Pour the mixture over the bread. Remove the leaves from the thyme sprigs, and add the leaves to the bread mixture. Add the sage to the bread mixture. Add the salt and pepper, and mix well.
5. Either stuff a 14-16 lb. turkey with the mixture and roast immediately, or put the mixture in a large roasting pan and cover with foil if baking separately,

bake the stuffing in a 375 degree oven, covered, for 30 min. Remove foil, bake for another 30 min. alongside roast turkey.