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Classic Onion & Sage Stuffing
Makes 10-12 Servings
*10-12 cups white or sourdough bread, cut into cubes
*Kosher salt and freshly ground black pepper
*2 tsp. dried rubbed sage or to taste
*1 tsp. poultry seasoning or to taste
*1/2 cup fresh parsley, chopped
*4 tbls. unsalted butter
*2 cups onion, chopped
*1 cup celery, chopped
*1-2 cups low-sodium, low fat chicken broth, as needed
*2 eggs, lightly beaten
1Let bread dry overnight or lightly toast in a low oven. Place in a large mixing bowl and season to taste with salt, pepper, sage, poultry seasoning and parsley. Toss to combine.
2Melt butter in a saute pan. Add onions and celery and saute until onions are translucent, about 5 minutes. Remove from heat and add to seasoned bread cubes.
3Whisk 1 cup broth and eggs together and drizzle over bread mixture. Toss to blend well. Use additional broth if necessary to bind the mixture together. Reseason if desired.
  • Stuffing should be inserted into turkey neck and cavities only when you are ready to begin roasting the turkey. Never stuff the turkey ahead of time, as bacteria may grow.
  • Alternately, scoop mixture into a lightly-buttered baking dish. Cover with foil and bake in a 350F degree oven for 40 minutes. Uncover and cook 20 minutes more, until dressing is crisp on top and dressing temperature reaches 160F degrees.