1 c finely chopped celery
½ c chopped onion
½ c margarine or butter
1 t dried sage leaves, crushed
½ t Kosher salt
8 c dried cubes of bread
¾ c water or chicken or turkey stock
Method: In a small saucepan cook celery and onion in margarine till tender but not brown. Remove from heat. Stir in sage and salt. Place dry bread cubes in a bowl. Add onion mixture. Drizzle with enough water to moisten, tossing lightly. If not stuffing in a bird, cook in microwave, covered, for 5 minutes.
This post was originally published on November 23, 2011.