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Traditional Sage Thanksgiving Stuffing

Recipe by Executive Chef Fredy Hernandez,
312-942-1492

Ingredients

1/2 lb. butter or bacon cut in small pieces
2 cups onion, sliced thin
2 cups celery, sliced thin crosswise
1 pound sliced white bread, toasted in oven till golden brown and thoroughly dried
About 1 Tablespoon sage or poultry seasoning
About 1 Tablespoon salt, or more
1/4 tsp. black pepper
About 1/2 cup parsley, chopped medium fine
3 eggs
2 cups turkey or chicken broth

Directions

Preheat oven to 350.

Melt butter, or fry bacon slowly until medium done, then add onions and celery.  Cook for about 8-10 minutes or until vegetables are tender. 

Pour this mixture over bread that has first been covered with cold water until it swells and then pressed until very fluffy.

Season with salt, pepper, sage, and parsley. 

Add the eggs, and mix lightly.

Add two cups of turkey or chicken broth.

Place in 9x13 casserole dish and bake for 40-50 minutes or until firm with a slightly browned top.