Bread Stuffing with Sage

Name: Bread Stuffing with Sage
Prep time: 20 min
Total time: 45 min
Ingredients: 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

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www.marthastewart.com

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Prep Time: 20 minutes

Total: 45 minutes

Author : Martha Stewart

Ingredients

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2 loaves sliced white sandwich bread (1 pound each), torn into bite-size pieces1/4 cup (1/2 stick) butter, plus more for baking dish and foil4 celery stalks, diced medium1 large onion, diced mediumCoarse salt and ground pepper2 teaspoons dried rubbed sage1 teaspoon celery seed3 eggs3 1/2 cups (29 ounces) low-sodium chicken broth

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Instructions

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Step 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.)

Step 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. In a separate bowl, whisk together eggs and broth. Add to bread mixture and toss to combine.

Step 3

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.