Sage Bread Stuffing

 1 1/2 cups chopped celery with leaves

3/4  cup finely chopped inion

3/4 cup butter

9 cups bread cubes 

1 t. salt 

1 t. dried ground sage

1/2 t. dried thyme

1/4 t. pepper

1/4 cup parsley minced

Chicken broth

Cook and stir celery and onion in butter until tender. In a large bowl in which you have put the bread cubes add the cooked ingredients on top of them. Stir it up. If the bread cubes look dry then add chicken broth and squeeze it through the cubes until you get the consistency of stuffing that you like.

Bale om a 2 quart casserole. Cover and bake at 375 for about 30 minutes

Betty Crocker recipe

Notes: I like to toast the bread in the oven for more flavor. Then I need to add chicken broth to the final product to get to the consistency of stuffing that I remember from my childhood.

My mother used two loaves of ordinary white bread, chicken broth that she dipped the bread into and squeezed out excess moisture. She used 2 medium onions, 1 cup of celery approximately, 1/4-1/2 cup minced parsley, 2 eggs, 1/2 stick of margarine in small bits, 1 t.  salt, 1/4 t. pepper and 1 t. sage.

Working at Casey's I learned that the egg isn't really necessary for the stuffing. Plus it's an allergen for a lot of people so they just didn't put them in. 

I'd like to say that this recipe is a blueprint or jumping off point for stuffing. If you don't like parsley don't use it. If you want to toast your bread go ahead. If you want it mushier than add more chicken broth.