Traditional Stuffing
Ingredients
4 ounces margarine
1/2 cup celery, chopped
1/3 cup onion, chopped
12 cups dry bread, cubed
1/2 teaspoon black pepper
1 teaspoon sage
1 1/2 cups chicken broth
Directions
Spray a 9×13-inch casserole dish with nonstick spray.
Preheat the oven to 375 degrees F.
Melt the margarine in a skillet on the stove-top over medium heat. Add the onions and celery and sauté until the onion is translucent, for about 2-3 minutes.
In a large bowl, mix the dry bread cubes, the cooked onions and celery, and the black pepper and sage.
Slowly add the chicken broth to the bowl and stir until combined, making sure the bread is thoroughly moist.
Pour the mixture into the prepared casserole dish.
Bake until thoroughly heated and lightly browned, about 30 minutes.
Remove from the oven and serve warm with the meat of your choice!
