1 loaf of Heidelberg French Peasant bread (torn into pieces)
1 large yellow onion (diced)
4 large celery stalks (diced)
2 heaping tablespoons ground sage
1 to 2 cups chicken or turkey stock
1/2 pound butter
black pepper and salt to taste
- Preheat oven to 350 degrees
- Melt butter in large skillet/pan over medium-high heat. Add onion, celery and sage, heat and stir on simmer until onions and celery are transparent. Remove skillet/pan from heat and stir in bread, gradually add stock until absorbed, then add salt and pepper to taste.
- Pour contents from skillet/pan into a Pyrex baking dish, place little butter chunks along the top of stuffing and bake for 1 1/2 hours.