Stuffing’s not just for the birds. Serve it as a side dish in place of potatoes or stuff a trout and bask in the praises for ‘what a great idea!’.
2 tablespoons butter or margarine
1 medium onion, chopped
1 cup chopped celery
1 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 cups dried bread crumbs
2 cups chicken broth
In a large skillet melt butter. Add chopped onion and chopped celery; cook until tender. Stir in chicken broth, sage, salt and pepper; simmer for 3 minutes. Place bread crumbs in large bowl; add onion mixture and mix until moistened. Use as stuffing for poultry, or bake, covered in a baking dish for 30 minutes at 350*F.
Makes 12 servings.