INGREDIENTS

  • 1 loaf sliced white bread
  • 1 cup onions , chopped
  • 1 cup celery , chopped
  • 1/2 cup butter
  • 1 tablespoon fresh sage , chopped
  • 1 tablespoon fresh parsley , chopped
  • 2-3 garlic cloves , minced
  • 1 (14 1/2ounce)can chicken stock (1-2 cans)
  • salt and pepper, to taste

DIRECTIONS

  1. Tear the bread slices into small chunks, place on cookie sheets (try for a single layer. Put on the counter and let dry overnight.
  2. In a large frying pan, melt the butter and cook the onion and celery until transparent and soft. Add the herbs and garlic and cook for 1 more minute.
  3. Put the bread chunks into a large bowl and put the onion mixture on top. Toss to combine.
  4. Start adding the stock, tossing occasionally until the bread is well moistened.
  5. Season with salt and pepper.
  6. Bake in a casserole dish in a 350 degree farenheit oven for 30-45 minutes; or alternately stuff into a turkey and cook until the suffing reaches a temperature of 165 degrees.