Sim­ple Sage Stuff­ing

Alternative Medicine - - Quick Nutrition -

This recipe is a great can­vas for your culi­nary cre­ativ­ity. You can eas­ily add your fa­vorite stuff­ing in­gre­di­ents like cran­ber­ries, wild rice, turkey, or nuts.

1 loaf of bread, cut into bite-sized pieces

(about 8 cups) 2 ta­ble­spoons but­ter, plus more for bak­ing

dish and foil 2 cel­ery stalks, diced ½ large onion, diced Coarse salt and ground pep­per (to taste) 1-2 tea­spoons dried rubbed sage (to taste) ½ tea­spoon cel­ery seed 1 egg 1¾ cups low-sodium chicken broth

Pre­heat your oven to 350 de­grees. Place the bread crumbs on two rimmed bak­ing sheets and bake un­til dry, about 14 min­utes, stir­ring and ro­tat­ing the pans half­way through bak­ing. Set aside to cool. In a medium skil­let over medium heat, melt the but­ter. Add the onion and cel­ery, and sea­son with salt and pep­per to taste. Cook un­til ten­der, about 8 min­utes. Add the sage and cel­ery seeds and cook for an ad­di­tional 3 min­utes. Next, place the bread crumbs in a bowl and add the sautéed veg­eta­bles. Set aside. In a sep­a­rate bowl, mix to­gether the chicken broth and egg. Add this to the bread crumbs and toss to­gether un­til evenly moist­ened. Place the stuff­ing in a but­tered 13×9-inch pan or a 10-inch cast iron skil­let. Bake un­til warmed and the bread has soaked up the broth, about 25 to 35 min­utes. You can also store the un-baked stuff­ing in the re­frig­er­a­tor un­til ready to heat. Adapted from Martha Ste­wart Liv­ing

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