Thanksgiving Sage Stuffing

Recipe from Mimi

Ingredients

• 16 cups dry bread crumbs

  • About 2 loaves white bread, cut into cubes and dried in oven

• 3 cups celery, chopped

• 1 cup white onion, chopped

• 1 cup butter, melted

• 3 eggs, beaten

• ⅓ cup parsley, chopped

• 4 tsp sage

• 1 Tbs salt

• 1 tsp black pepper

Directions

Preheat oven to 350˚ F.

Cook celery and onion until tender, drain and reserve water.

Toss dry ingredients with bread crumbs, then add the rest of the ingredients.

In a foil wrap, cook at 350˚ for 30 minutes, then 200˚ for 30 minutes. Check for moistness on occasion and add more celery/onion water as needed.