Sage Stuffing


  • 1 cup celery, finely chopped
  • 1/2 cup chopped onion
  • 1/2 cup butter or margarine
  • 1 tsp. sage
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 8 cups bread cubes
  • 3/4 to 1 cup chicken broth or water
  • 1 egg

  • Directions

    1. In a saucepan, cook celery and onion in butter until tender but not brown: remove from heat and stir in sage, salt and pepper.

    2. Place the dry bread cubes in a large mixing bowl. Add the onion mixture. Add egg and drizzle with enough broth or water to moisten, tossing lightly. If the egg is omitted then can be stuffed and cooked with turkey.

    3. If egg is used in recipe bake in casserole dish at 350° for about 30-35 minutes or until golden brown.