Kathy’s Stuffing

By RogRot

Ingredients

• 1 1/2 loaves bread
• 2 - 3 cans chicken broth
• 1 chicken bouillon cube
• 1/2 lb. butter
• 1 to 2 celery stalks, diced finely
• 1 sm. onion, diced finely
• 3/4 tsp poultry seasoning
• 1 tsp. sage
• 1/4 tsp salt
• 1/2 tsp pepper
• water or more broth as needed

Preparation

Step 1

Toast bread & cube. Saute celery & onion in butter until tender, add 1 can broth & 1 bouillon cube & cook until dissolved.
Add to bread along with other ingredients. Add enough broth & water until it is right consistency, but not too mushy! Taste for flavor & add a little more sage or poultry seasoning for your desired taste. Bake at 350º for 1 hr. in a sprayed 9 X 13 pan.