Classic Sage Stuffing

This recipe makes enough to stuff a 12-15 pound bird. To make in the oven, omit the water and add one 14 1/2 ounce can of chicken broth to the mixture. Place the stuffing into a buttered 3-quart casserole, cover and cook for 30 minutes at 325 degrees; uncover and cook another 20 minutes.

• Ready In: 20 mins
• Serves: 12

Ingredients

• 1⁄2 cup butter
• 1  cup celery, chopped
• 3⁄4 cup onion, minced
• 1⁄4 cup fresh parsley
• 12  cups  dry day-old  bread, cubed (about 2 pounds of bread)
• 1  teaspoon salt
• 1 1⁄2 teaspoons dried sage, crumbled
• 1  teaspoon poultry seasoning
• 1⁄2 teaspoon ground black pepper
•  water or  chicken broth, if needed

Directions

1. Melt the butter in a large pot. Add the celery and onions, saute until they are almost tender.
2. Add parsley, bread cubes, salt, sage, poultry seasoning and black pepper. Saute for 5 minutes, stirring regularly to ensure even cooking.
3. Moisten with a little water or broth if you think the bread mixture is too dry.
4. Stuff the thawed bird and roast it immediately - you don't want the stuffing to sit in a raw bird.
5. Stuffing is done when it reaches 165 degrees.