Traditional Sage Stuffing(Thanksgiving)

• 36 slices bread, cubed
• 1 c. butter or margarine
• 3 medium onions, chopped
• 3 c. chopped celery
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 3 Tbsp. leaf sage, crumbled
• 2 eggs
• 1 1/2 c. chicken broth

1. Dry bread in a very slow oven (250u0b0); place in a large bowl. Melt butter in a large skillet.
2. Saute onion and celery until tender, about 15 minutes.
3. Add to bread with salt, pepper and sage. Beat eggs lightly in a small bowl; stir into stuffing.
4. Add enough of the chicken broth to make a moist mixture.
5. Stuff turkey cavity lightly.
6. Spoon any extra stuffing into a buttered casserole dish. Spoon a little extra chicken broth over top and bake, uncovered, with turkey during the last half hour of roasting.

bread, butter, onions, celery, salt, freshly ground black pepper, leaf sage, eggs, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=332975 (may not work)