Simple Sage Stuffing
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