YIELD: 8 servings
1 cup turkey broth
2 loaves of bread, cubed*
1 Tbsp poultry seasoning
1 tsp salt
1 tsp pepper
1 tsp dried sage
2 sticks of butter
1 cup celery, chopped
1 cup white or yellow onion, chopped
Pour turkey broth into a small saucepan and warm over low heat. In a large bowl, combine bread cubes, poultry seasoning, salt, pepper and sage. Toss to evenly coat bread cubes with herbs and spices.
In a medium skillet, melt butter and add the celery and onions. Cook until soft. Pour butter, celery and onions over the bread mixture and toss to combine.
Add the turkey broth a little at a time and mix well as you go to ensure dressing is moist.
Press stuffing mixture into a buttered 9×13 baking dish, cover with foil, and bake at 350°F for 30-40 minutes or until the edges are golden brown.
*Set fresh loaves of bread out overnight so they harden slightly. Use white, wheat, Italian or a mixture of two or three types of bread.