A Thanksgiving staple!
1/2 stick butter
2 medium onions, cut fine
2 celery ribs, diced
1 lb sliced white bread, torn into cubes
1/4 cup fresh parsley
1 tsp sage (I used dried)
1 tsp dried thyme
3/4 tsp salt
1/2 tsp ground black pepper
1 cup chicken broth or turkey stock
2 eggs, slightly beaten
Heat butter in large skillet, saute onions and celery 10 minutes. Transfer to a large bowl. Add bread and remaining ingredients. Toss to combine. Turn into a 3 quart greased casserole and bake at 350 until top forms a crust (30-50 minutes)
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