Mom's Stuffing for Turkey

This recipe, full of fresh herbs, can be used to stuff a turkey, or can be baked separately. Either way, it comes out delicious!

• Ready In: 1 hr 20 mins
• Serves: 8
• Yields: 1 stuffing casserole

Ingredients

• 1  loaf  white bread
• 3  onions
• 5  stalks celery
• 1 -2  egg
• 2  cups  chicken soup
• 1⁄2 cup fresh sage
• 1⁄2 cup fresh thyme leave
• 1⁄2 cup fresh rosemary leaf
•  salt and pepper

Directions

1. Cut bread into cubes or shred into pieces. Toast lightly so it's not soggy.
2. Sauté onions until soft, not brown, and then add celery.
3. In a bowl, mix the vegetables with the bread, add enough liquid so that the bread is well moistened (but not soggy).
4. Add the beaten egg. If it's a very large quantity, use two eggs.
5. Chop the herbs and add them to the bowl, plus add salt and pepper to taste.
6. Bake at 180 C (350 F) for 1 hour, or until crispy on the outside.