• 10 cups lightly packed bread cubes (from 1 pound loaf of bread)
  • or 9 cups cubed unseasoned stuffing mix
  • 8 tablespoons butter
  • 2 large onions, chopped
  • 2 celery ribs, chopped
  • 2 teaspoons poultry seasoning such as Bell's
  • 1/2 cup chopped parsley
  • 4 tablespoons chopped fresh sage
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 3/4 to 1 cup chicken or turkey broth
  • 1 egg, beaten


1. Preheat the oven to 400 degrees. Spread the bread cubes out onto a baking sheet and toast in the preheated oven, stirring once or twice, until firm to the touch, 8 to 10 minutes. (If you are using packaged dried bread cubes, omit this step.)

2. In a large skillet, heat the butter. Add the onion and celery and cook over medium heat, stirring occasionally, until softened, about 10 minutes. Sprinkle on the poultry seasoning, add the parsley and fresh sage, and toss to combine. Season with the salt and pepper.

3. In a large bowl, combine the bread cubes and the onion mixture, tossing gently to mix. Add 3/4 cup of broth, along with the egg, and mix lightly but thoroughly again. Add the remaining broth if you want a more moist stuffing.(Can be made a day ahead. Cover and refrigerate.)

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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
New England Sage Bread Stuffing