The bad news? You don’t get to see pictures of anything but the stuffing… it looks a little lonesome! Just picture it next to a Thanksgiving meal extravaganza.
More good news? I whipped this up this morning… and my house smells like heaven. Happy Thanksgiving!
- 1 loaf of white bread
- 4 stalks of celery
- 1 onion
- 1 can of chicken broth you most likely won’t use the entire can
- 1/2 stick butter
- 1 tbsp. sage
- Salt & pepper
- Break the bread- this is the best part! Hello, childhood! Seriously, the memories of doing this as a child. Don’t use a knife- rip it up by hand. It’s therapeutic! Leave the bread on a cookie sheet(s) overnight to dry out.
- Melt butter in a sauce pan. Add chopped celery and onions.
- Cook 10 minutes until soft (don’t brown).
- Add salt, pepper, and sage (fresh or dry) to taste.
- Alternate adding bread and 1/4 can of broth until the mixture is damp… not too wet, not too dry.
- Try it! Test it out to see how the spices are. Adjust as necessary.
- Let this sit as long as you can- 15 minutes… 4 hours… It will help the flavors sink in:)
- Cover with foil and bake at 350 for 30 – 45 minutes (I use an 8×8 pan).
- Remove the foil for the last 10 minutes of baking.
- (*Note- this serves about 6… in most all cases I double the batch for a family get together!
- *Note #2- I usually use dry sage, but apparently every store within 5 miles has run out of sage… so I used fresh this time! It was delish!)