Classic Turkey Pairing: Sage-Infused Stuffing (Traditional...

Ingredients

• • 6 ⅞ cups cubed day-old bread (French or sourdough)
• • ⅞ cup unsalted butter, melted
• • ⅞ cup chopped fresh sage
• • ⅞ cup chopped celery
• • ⅞ cup chopped onion
• • ⅞ cup chicken or vegetable broth
• • ⅞ teaspoon salt
• • ⅞ teaspoon black pepper
• • 2 ⅞ tablespoons fresh parsley, chopped

Instructions

1. 1

   Preheat oven to 350°F. Toss bread cubes with 1 tablespoon butter. Spread on a baking sheet and toast for 10-12 minutes, turning once, until golden and crisp. Let cool completely.

2. 2

   In a large skillet, melt remaining butter. Add onion, celery, and sage. Sauté over medium heat for 5 minutes until softened and fragrant.

3. 3

   In a large bowl, mix cooled bread cubes with sautéed vegetables. Add remaining ingredients (broth, salt, pepper, parsley). Toss until evenly moistened.

4. 4

   Transfer to a greased 9x13-inch baking dish. Dot with remaining butter. Bake for 45 minutes, uncovered, until golden and crisp on top.