Bread Stuffing

Just like my Granny, I have served this stuffing each holiday for my own grandchildren and I still love it. A very traditional and simple dressing, a perfect accompaniment to a roast turkey.

1 cup butter
3-4 Tbsp. ground sage
2 tsp. sea salt
1 tsp. black pepper, freshly cracked
½ cup fresh flat-leaf parsley, minced
4 cups celery with leaves, chopped
4 cups onion, chopped
12 cups bread cubes, dried or toasted, cut into ½" pieces (I used 2 French baguettes)
1-1½ cups chicken broth

In a large skillet, melt butter and add sage, sea salt, pepper, parsley, celery and onion. Cook over medium heat for 10 minutes, stirring often.

Reduce to low and simmer for 10-15 minutes more.

In a large bowl, pour the butter and vegetables over diced bread cubes and mix well with your hands until all the bread is softened by the butter. Add enough chicken broth to ensure all cubes are moist. 

Taste for seasoning and adjust if necessary. Stuff loosely into cavities of the turkey.

Makes enough for a 20 lb turkey.

Cook's Note:  Leftover stuffing can be placed in a buttered casserole dish beside the turkey and cooked for the last 30-40 minutes of roasting time. For a richer flavour, spoon pan juices over the dressing while it cooks.