Traditional Sage Stuffing

• 2 large loaves white bread, 2-3 days old
• 1 cup salted butter
• 1 cup minced onion
• 1 cup chopped celery
• 1 teaspoon salt
• 1 teaspoon white pepper
• 5 tablespoons minced fresh sage
• 1 cup chicken stock (optional)

1. Cut bread into 1 inch cubes, set aside into a large bowl.
2. In a large and deep skillet, melt butter over low heat.
3. Add onion and celery, saute slowly until the vegetables are translucent.
4. Add salt and pepper and fresh sage and stir to combine.
5. Take a deep breath. Your kitchen smells like Thanksgiving!
6. Toss as many bread cubes as the pan will hold in the butter vegetable mixture.
7. Pour contents of the skillet over the remaning bread cubes. Use your hands to toss until all the bread has some sagey buttery goodness on it.
8. Taste for seasoning. Add more salt, sage or pepper to taste.
9. Use the stuffing to stuff a turkey, and roast according to the instructions. If you don't want to stuff the turkey, put stuffing in a casserole dish, pour about 1 c. good, flavorful chicken or turkey stock over the stuffing, and bake covered at 350 degrees for 30 minutes.

loaves white bread, butter, onion, celery, salt, white pepper, fresh sage, chicken stock

Taken from food52.com/recipes/1427-traditional-sage-stuffing (may not work)