Sage Stuffing

• 1 medium onion, coarsely chopped
• 2 celery ribs, coarsely chopped
• 7 tablespoons unsalted butter, divided
• 1 good-quality baguette (1/2 pound), cut into 1-inch cubes (8 cups)
• 1/3 cup chopped celery leaves
• 1 1/2 tablespoons chopped sage
• 1 cup
• or reduced-sodium chicken broth
• 1 large egg

1. Preheat oven to 400u0b0F with rack in lower third. Butter a 11/2-qt shallow baking dish or gratin dish.
2. Cook onion and celery in 6 tablespoon butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a large heavy skillet over medium heat, stirring occasionally, until softened, 8 to 10 minutes. Transfer to a bowl and toss with bread cubes, celery leaves, and sage, then cool 5 minutes. Whisk together stock and egg (if stock is hot, gradually whisk into egg), then toss with bread mixture until absorbed. Transfer to baking dish and dot top with remaining tablespoon butter.
3. Bake, covered with foil, 30 minutes, then uncover and bake until top is golden, about 10 minutes more.

onion, celery, unsalted butter, baguette, celery, sage, chicken broth, egg

Taken from www.epicurious.com/recipes/food/views/sage-stuffing-350603 (may not work)